This rice pilaf recipe transforms your regular side of rice with the addition of celery and onion for a taste and smell you can’t resist!
Why this recipe works
Rice pilaf is a quick and easy side dish to whip together on the stovetop while your main course is underway. Making it from scratch beats the box mix by a long shot with its fluffy white rice flavored with onion and celery on top of a bit of butter, water, and chicken stock to pack in the moisture.
It doesn’t have to stop there though, you can always add a protein to the mix like ground turkey or sausage for further flavor like you would in dirty rice, or switch up the spices and seasonings to suit your tastes. There’s always room for versatility!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RICE – We’re using long-grain white rice. You can also use Basmati or Jasmine rice. If you plan on using brown rice, you’ll likely need to add a bit more liquid to the mix.
ADDITIONS – If you like a more peppery pilaf, you can increase the black pepper to 2 teaspoons.
STOCK – You can use chicken, beef, or vegetable stock here.
How to Make Rice Pilaf
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium saucepan over medium-high heat, heat the chicken stock and water until it boils gently.
- Melt butter in a large skillet over medium heat.
- Add rice to the skillet and stir occasionally until rice is lightly browned, 2-3 minutes.
- Add celery, onion, garlic salt, and pepper. Stir to combine. Allow to cook for about 4-5 minutes, or until the vegetables are slightly tender.
- Add hot stock mixture to the skillet and stir to combine. Cover the skillet and cook covered for 15-20 minutes, or until most of the liquid is absorbed and the rice is tender.
- Remove lid and stir in minced parsley.
Frequently Asked Questions & Expert Tips
Store leftover rice pilaf in an air-tight container kept in the refrigerator for 4-5 days. The longer rice sits in the refrigerator, the drier it becomes. Add a small splash of water or chicken stock to the rice when you reheat it to help bring the moisture back.
Yes. To do so, place the fully cooled rice pilaf in a large ziptop bag or air-tight container and freeze for up to 2 months. Allow to thaw in the refrigerator overnight and reheat in the microwave. As stated above, you can add a splash of chicken stock or water to the bowl when reheating to help bring back moisture. Alternatively reheat on the stovetop over medium-low heat, stirring occasionally.
You can use just about any kind of long-grain white rice for rice pilaf. Regular, Basmati, Jasmine, and brown rice all work well in this recipe. Brown rice will likely need more liquid when cooking.
Serving Suggestions
Rice pilaf really pairs well with all kinds of poultry, beef, and pork. Enjoy warm with your protein of choice!
What to Serve with Rice Pilaf
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Rice Pilaf
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 cups chicken stock
- 1 cup water
- 1 tablespoon butter
- 2 cups uncooked white rice long grain
- 1 cup diced celery
- 1 cup diced onion
- 1 tablespoon garlic salt
- 1 teaspoon black pepper
- 2 tablespoons fresh minced parsley
Things You’ll Need
Before You Begin
- If you like a more peppery pilaf, you can increase the black pepper to 2 teaspoons.
- You can use just about any kind of long-grain white rice for rice pilaf. Regular, Basmati, Jasmine, and brown rice all work well in this recipe. Brown rice will likely need more liquid when cooking.
- Chicken, beef, or vegetable stock all work well here.
- Store leftover rice pilaf in an air-tight container kept in the refrigerator for 4-5 days. The longer rice sits in the refrigerator, the drier it becomes. Add a small splash of water or chicken stock to the rice when you reheat it to help bring the moisture back.
- To freeze, place the fully cooled rice pilaf in a large ziptop bag or air-tight container and freeze for up to 2 months. Allow to thaw in the refrigerator overnight and reheat in the microwave. As stated above, you can add a splash of chicken stock or water to the bowl when reheating to help bring back moisture. Alternatively reheat on the stovetop over medium-low heat, stirring occasionally.
Instructions
- In a medium saucepan over medium-high heat, heat the chicken stock and water until it boils gently.
- Melt butter in a large skillet over medium heat.
- Add rice to the skillet and stir occasionally until rice is lightly browned, 2-3 minutes.
- Add celery, onion, garlic salt, and pepper. Stir to combine. Allow to cook for about 4-5 minutes, or until the vegetables are slightly tender.
- Add hot stock mixture to the skillet and stir to combine. Cover the skillet and cook covered for 15-20 minutes, or until most of the liquid is absorbed and the rice is tender.
- Remove lid and stir in minced parsley.
Nutrition
Chef Antoine Davis
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Samantha Lewis says
This recipe was pretty good I enjoyed it.