This Rice Pilaf is the easiest rice dish you can make. Rice is toasted and then simmered in stock with sautéed vegetables and herbs for a flavorful side that’s perfect for holidays or weeknights.
If you like simple, comforting rice dishes, this homemade pilaf is a great alternative to boxed mixes like Rice-A-Roni. It’s surprisingly easy to make from scratch. Serve it as a side, or add diced chicken or ham to make it a complete meal—great for using Thanksgiving leftovers.
Ingredients:
- Rice: white long-grain
- Butter: unsalted, divided
- Oil: olive oil
- Vegetables: onion, celery, carrots
- Herbs: dried rosemary and thyme (or fresh if preferred)
- Stock: chicken or vegetable
- Salt and pepper
How to make Rice Pilaf
- Prepare the vegetables: finely dice the onion and celery and shred or finely chop the carrots.
- Melt 1 tablespoon of butter in a deep skillet over medium heat.
- Add the rice and toast, stirring often, until the grains begin to turn lightly golden.
- Transfer the toasted rice to a bowl and set aside.
- Add the remaining butter and the oil to the skillet. Add the prepared vegetables and sauté until softened.
- Return the toasted rice to the pan, add the herbs, and stir for about 1 minute to combine.
- Pour in the stock, stir, cover, and simmer until the rice is cooked—about 6 to 7 minutes depending on your rice. Stir occasionally, keeping the pan covered between stirs.
- Season with salt and pepper to taste and serve hot.
Tips to avoid mushy rice
Toasting the rice in butter or oil before adding liquid helps each grain stay separate and gives a nuttier flavor. Toast first, remove the rice, then sauté the vegetables in the same pan before returning the rice and adding stock.
Rice vs. Rice Pilaf
The main difference is the method: plain rice is typically boiled in water, while rice pilaf is toasted and simmered in stock with vegetables and herbs, which builds more flavor.
Variations
- Protein: add cooked chicken, turkey, or diced ham to turn the pilaf into a main dish.
- Vegan: use vegan butter and vegetable stock.
- Additional vegetables: stir in peas, corn, or bell peppers for color and sweetness.
- Different herbs: try basil, parsley, or cilantro for a different flavor profile.
Freezing and reheating
Yes—you can freeze rice pilaf. Cool completely, portion into freezer bags, flatten for compact storage, and freeze for up to 6 months. Thaw in the refrigerator and reheat in a skillet or microwave, adding a splash of water or stock if needed to refresh the texture.
Recipe card
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 cup white long-grain rice
- 1 tablespoon olive oil
- 1 cup diced celery
- 2 carrots, shredded or diced
- 1 small onion, finely diced
- 2 teaspoons minced garlic
- 2 cups chicken or vegetable stock
- ¼ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
- Prepare vegetables: dice onion and celery, shred carrots.
- Melt 1 tablespoon butter in a deep skillet over medium heat.
- Add rice and toast until lightly golden, stirring regularly. Transfer to a bowl.
- Add remaining butter and the olive oil to the skillet, then sauté the vegetables until softened.
- Return the rice to the skillet, stir in the herbs, and cook 1 minute.
- Add the stock, stir, cover, and simmer until rice is cooked, about 6–7 minutes. Stir occasionally and keep the pan covered between stirs.
- Season with salt and pepper and serve warm.
Notes
- Use any stock you prefer: chicken, turkey, or vegetable.
- Nutrition values are estimates and will vary by ingredients used.
More easy side dishes
- Black Beans and Rice
- Creamed Corn
- Lyonnaise Potatoes
- Creamed Spinach
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