Transform ordinary rice into a flavorful, restaurant-quality side dish with this easy homemade rice pilaf recipe. Infused with the richness of butter, the crunch of almonds, and the subtle aromatics of herbs and spices, this dish is a versatile addition to any meal. Perfect for pairing with grilled meats, roasted vegetables, or hearty stews, this rice pilaf is simple to prepare and infinitely customizable.
Ingredients:
- 2 tbsp butter
- 1 tbsp olive oil
- 50 g (about 1 cup) vermicelli, spaghetti, or angel hair pasta, broken into small pieces
- ¼ cup (30 g) slivered almonds
- 1 cup (200 g) long-grain rice
- 2 cups (475 ml) chicken broth, chicken stock, or vegetable broth/stock
- 2 cloves garlic, minced
- ½ tsp seasoning salt
- ¼ tsp black pepper
- 1 tsp minced dried onion or ½ tsp onion powder
- ½ tsp paprika
- 1 teaspoon of dried oregano or 2 tablespoons of finely chopped fresh basil
Instructions:
- Toast the Pasta and Almonds: Heat butter and olive oil in a medium saucepan over medium heat. Add the broken pasta and slivered almonds. Be careful not to burn them.
- Infuse with Flavor: Toss the chopped garlic into the hot pan and cook for about a minute, allowing its aroma to fill the air.Stir in the rice and cook for an additional 2 minutes, ensuring each grain is coated with the butter mixture.
- Add the Broth and Seasonings: Pour in the chicken or vegetable broth. Add the seasoning salt, black pepper, minced dried onion (or onion powder), paprika, and parsley. Stir to combine.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender.
- Fluff and Serve: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Lightly fluff the rice with a fork, sprinkle with extra freshly chopped herbs if you like, and serve while still warm.
Conclusion:
This homemade rice pilaf is a delightful way to elevate a simple side dish into something extraordinary. With its nutty flavors and herby aroma, it’s a recipe you’ll keep coming back to. Serve it alongside your favorite mains, and enjoy the compliments coming your way!
Homemade Rice Pilaf Recipe
Aquick and delicious homemade rice pilaf with toasted pasta, nuts, and a blendof spices, making it the perfect side dish for any meal.
- 2 tbsp butter
- 1 tbsp olive oil
- 50 g about 1 cup vermicelli, spaghetti, or angel hair pasta, broken into small pieces
- ¼ cup 30 g slivered almonds
- 1 cup 200 g long-grain rice
- 2 cups 475 ml chicken broth, chicken stock, or vegetable broth/stock
- 2 cloves garlic (minced)
- ½ tsp seasoning salt
- ¼ tsp black pepper
- 1 tsp minced dried onion or ½ tsp onion powder
- ½ tsp paprika
- 1 teaspoon of dried oregano or 2 tablespoons of finely chopped fresh basil
- Toast the Pasta and Almonds: Heat butter and olive oil in a medium saucepan over medium heat. Add the broken pasta and slivered almonds. Be careful not to burn them.
- Infuse with Flavor: Toss the chopped garlic into the hot pan and cook for about a minute, allowing its aroma to fill the air. Stir in the rice and cook for an additional 2 minutes, ensuring each grain is coated with the butter mixture.
- Add the Broth and Seasonings: Pour in the chicken or vegetable broth. Add the seasoning salt, black pepper, minced dried onion (or onion powder), paprika, and parsley. Stir to combine.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender.
- Fluff and Serve: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Lightly fluff the rice with a fork, sprinkle with extra freshly chopped herbs if you like, and serve while still warm.