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Rice Pilaf is the perfect side dish that is the perfect accompaniment to just about every meal.
Easy Rice Pilaf recipe
Today’s recipe is a Wilkes family classic. This recipe for a simple rice pilaf has been made hundreds of times at our house and is probably the side dish I make the most. Because I am not a potato eater we eat a lot of rice at our house. I have lots of different rice recipes but I have to say that this one is our absolute favorite. I always double the recipe because my kids love it so much.
We love this recipe so much I even made a crock pot version and included it in my Slow Cooker Holiday Cookbook.
What is Rice Pilaf?
Rice Pilaf is pretty much just fancy rice., it is as if your favorite rice got dressed up for an evening out. It is rice with a mix-in which can be anything from vegetables, nuts, dried fruit and in today’s recipe it is vermicelli or broken up thin spagehtti.
My mother got this recipe over 40 years ago from an Armenian man who served it at a church dinner. Our family has been enjoying it ever since.
It goes well with chicken and pork and I have even served it with beef! It’s an all around great recipe!
Rice Pilaf Ingredients
- Long Grain White Rice. You can use basmati rice or jasmine rice.
- Vermicelli. It may also be labeled as thin spaghetti.
- Chicken Broth or Chicken Stock You could also use beef broth or vegetable broth. Water will work too but add in some additional seasoning for more flavor.
- Butter
- Salt. You can use regular table salt or your favorite seasoning salt for additional flavor. I often use Lawry’s Seasoning Salt.
- Minced Onion. I use dried minced onion.
How to Make Rice Pilaf on the stove
How to Make Rice Pilaf on the stoveIt is fairly simple as far as rice pilaf recipes go. The addition of some vermicelli browned in butter adds some nice color and texture to the dish.
- Place butter and broken up thin spaghetti or vermicelli into a medium to large pan.
- Allow butter to melt and brown, stirring often to prevent butter and spaghetti from burning.
- Cook until spaghetti turns a light golden brown. For more tips on browning butter check out this post.
- Add in dried onion and salt.
- Pour in liquid. You can also use water but the chicken broth will add a lot more flavor. I have also made this with beef broth.
- Place lid on pot and bring to a boil, reduce heat and simmer until rice and pasta are cooked, about 15-20 minutes.
- Fluff rice with a fork before serving.
Rice Pilaf Add Ins
You can easily dress up the rice pilaf with:
Nuts. Use pecans, almonds, hazelnuts or walnuts.
Dried Fruit. We like raisins, currants, cranberries, or apricots.
Fresh Herbs. Add in some cilantro, parsley, mint or chives.
Garlic. Some fresh minced garlic is delicious
Frequently Asked Questions
Can I double this recipe?
This recipe doubles and triples well. I have served this often at large group gatherings where I have fed up to 200 people.
Can I make rice pilaf ahead of time?
It can be made ahead of time, kept in the refrigerator in an airtight container and then reheated before serving. You can make it 1-2 days ahead of time.
How to reheat rice pilaf
The easiest way is in the microwave. You can also reheat it in a saucepan on the stove top. You may need to add in some additional liquid to keep it from sticking to the pan.
Can I freeze rice?
This rice freezes well in an airtight container. It will last in the freezer for up to 3 months.
Try these other delicious recipes!
Rice Pilaf
Ingredients
- 1 cup long grain rice basmati or jasmine
- 1/2 cup vermicelli thin spaghetti
- 3 Tbsp butter
- 2 cups chicken broth or vegetable broth
- 1 tsp dry minced onion
- 1 tsp salt
Instructions
- In a pan melt butter and brown the broken up vermicelli
- Stir often as this will burn easily, cook until the noodles are browned
- Add chicken broth, onions and salt and bring to a boil
- Add rice and stir together, add the lid and simmer until rice is cooked, about 15-20 minutes
- Cover and simmer slowly until cooked through (15-20 minutes)
- Serves four but is easily doubled
Tips & Notes:
- This recipe doubles and triples well. I have served this often at large group gatherings where I have fed up to 200 people.
- To change up the flavor profile, add in:
- Nuts: Use pecans, almonds, hazelnuts or walnuts.
- Dried Fruit: We like raisins, currants, cranberries, or apricots.
- Garlic. Minced garlic or garlic powder.
- Seasoning: Chives, Mint, Cilantro or Parsley
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Nutrition Facts:
Angela says
Question: Do you brown the noodles while they are uncooked, then they soften once the chicken broth is added? Or are we talking about cooked noodles? Thanks 🙂
Leigh Anne says
You brown the pasta uncooked and then they cook along with the rice in the broth.
ann says
I was amazed when I seen this!! I’ve been making this my whole life .My mom’s sister-in-law was Armenian she taught her how to make this the only thing different is we use: 1 cup- very fine egg noodles brown them in 1 stick of butter or margarine, 1-cup of rice (uncooked) 2 cans of chicken broth 1-can of water when comes to a boil lower cover and simmer till done. everyone loves it. thanks for sharing I will try it this way too!!!
Leigh Anne says
Sounds pretty much the same – I just use the thin spaghetti. Our family loves it too.
Joetta Harikian says
This recipe is very similar to the one I got from my Armenian mother-in-law years ago except we do not use dried onion. I use a vermicelli I get from a Middle East market made by Ziyad. It is much thinner and already broken up. We like it much better than the thicker product. Another good substitute is “Coil Fideo.” Instead of canned broth I use 3 chicken bouillon cubes in two cups of boiling water. This gives a more favorable pilaf. I also use this same recipe and substitute Bulgar (cracked wheat) for the rice. To this dish I add about 1/4 cup finely minced onion and one small tomato, diced finely.
Ann says
I’m going to make this for 125 people. Do I just double it 30 times? Any special hints/tips for making it in the oven? Can you tell I’m nervous? Btw, I’m serving it with your tenderloin too…done on the grill.
Vicki says
Tried this tonight – both hubby & I were very impressed & the 3 yr old ate it up! So easy, light & good. Thx for the recipe!