Rice Pilaf

Nothing dresses up simple rice better than turning it into Rice Pilaf. This easy Rice Pilaf recipe is made with toasted rice, mushrooms, and seasoned to perfection. It is really the perfect side dish for any main course. 

One of my favorite recipes my mom made as a child was rice pilaf. She never used a boxed mix, she simply toasted rice in butter, added Dried Onion Soup Mix, and finished simmering the rice in broth. 

It felt fancy, yet it only took her a few minutes to make. 

And that is how I like to roll--simple, yet delicious. 

What is Rice Pilaf?

Rice Pilaf is a simple side dish that infuses the rice with flavor as it cooks. Instead of simmering rice, the rice is first toasted with butter and then simmered in broth with seasonings. 

It is rich, nutty, buttery, and just delicious. 

Next to Instant Pot Rice, Rice Pilaf is one of the easiest ways to prepare rice. However, it also happens to be one of the most flavorful recipes for rice. 

Notes on Ingredients

• Rice: When making rice pilaf, long-grain white rice or basmati is the standard choice. You can feel free to use long-grain brown rice, but the cooking time will increase. This is not the time to use minute rice. 
• Butter: To add richness to the pilaf, butter is best. If you need this recipe to be dairy-free, you can replace the butter with non-dairy butter or olive oil.
• Olive Oil: To keep the butter from burning, it is best to use a mixture of olive oil and butter to saute the vegetables and toast the rice. 
• Mushrooms: The mushrooms are completely optional. As a child, I picked them out, however, as an adult, I appreciate the flavor and texture they add to the pilaf. As for what mushrooms to use, Baby Bella, shitake, or button mushrooms all work well.
• Onion: Adding fresh minced onion really amps up the onion flavor in this pilaf. Use a sweet or yellow onion for best results. 
• Seasonings: To give the rice pilaf incredible flavor, I use a blend of spices that replicate Dry Onion Soup Mix. It gives the rice so much flavor WITHOUT the additives found in packaged soup mixes. 
• Broth: You can use vegetable broth, chicken broth, or beef broth when making rice pilaf. Vegetable broth will keep this recipe vegetarian-friendly, chicken broth will keep the pilaf a bit lighter in flavor, and beef broth will make really rich rice pilaf. 

How to Make Rice Pilaf

​Important Tip: Do not be tempted to turn up the heat when preparing rice pilaf. To do so, can result in burnt butter, overcooked mushrooms, and uneven cooking. 

• In a medium saucepan, heat the butter over medium heat until just melted. 
• To the melted butter, add in the minced fresh onion, and saute until the onion is beginning to soften.
• Add in the mushrooms and saute until fragrant and browned. This should only take a couple of minutes.  

• Place the rice in a fine-mesh strainer and rinse well until the water runs clear. Shake the strainer well to remove all the excess water. 
• Add in the rice, onion flakes, onion powder, garlic powder, celery seed, pepper, dried parsley, and salt into the saucepan and toss everything together to coat the rice with the butter and seasonings. 
• Toast the mixture for 1-2 minutes, stirring constantly.
• Add in the broth and bring to a gentle boil, still over medium heat. 

• Once small bubbles begin to form along the sides of the pan, cover the pan, reduce the heat to medium-low and simmer for 12-15 minutes until rice is cooked through.
• Remove the lid and gently fluff the rice with a fork. Do NOT stir the rice, as this can cause the rice grains to break down and turn mushy.
• Give the rice a taste and adjust the seasoning to taste.
• Serve with chopped fresh parsley or chopped green onions.

Storage

Once cooled slightly, transfer the rice pilaf to an airtight container. Store in the refrigerator for up to 3 days. Alternatively, you can freeze the leftover pilaf in a freezer-safe container for up to 3 months. 

To reheat rice pilaf, first, allow the rice to defrost in the refrigerator if needed, transfer to a heat-safe container and add a splash of additional broth or water to the rice, cover with a moistened paper towel, and heat in the microwave until warmed through. The additional broth along with the moist paper towel will keep the pilaf from drying out when reheated. 

Recipe Modifications

This recipe for rice pilaf is a basic recipe rich in mushroom and onion flavor. However, you can opt to omit the mushrooms and/or onions and add in other ingredients if desired. 

• Add in diced carrots along with the onion for a pop of color and texture.
• Stir in frozen peas after the rice has cooked. Place the lid back on the rice and let the mixture sit for 5 minutes or until the peas have defrosted and warmed through.
• Add 1-2 teaspoons of Worchestershire sauce for additional earthiness.  
• Have an Instant Pot? Use my recipe for Instant Pot Rice Pilaf for perfect results.

Serving Suggestions

Rice pilaf makes an easy, impressive side dish that is perfect for just about any meal. Below are a few of my favorite entrees to pair with rice pilaf. 

• Air Fryer Pork Chops
• Instant Pot Pork Chops
• London Broil
• Balsamic Pork Tenderloin

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If you enjoyed this recipe for rice pilaf, I would love for you to leave a comment and review below.