Bring back memories of your favorite box of rice pilaf. It is fluffy, flavorful, and has none of the chemicals and unnecessary amounts of sodium that you find in a box mix.
When I was in college and was still learning to cook, I almost always made boxed foods because they were really easy to cook. (I pretty much lived on Knorr alfredo pasta packages and butter noodles.) I also loved Near East Pilafs and Couscous – I felt so fancy eating “rice pilaf.”
When I got a bit older and got better at cooking, I became a little more health-conscious. I realized that instant foods probably did not need to have a place in my diet.
This rice pilaf smells just like a Near East pilaf as it is cooking, it brings back so many memories for me.
Then the taste – this tastes JUST like a box of rice pilaf! (Maybe even a little better 😉 )
Why Make Rice Pilaf from Scratch?
First of all, everything is better from scratch. Rice pilaf is made just as easily as regular rice. The only thing that takes more time than boxed pilaf is the time required to dice some garlic and measure out spices. (This can even be done while your water is boiling, so it takes no more time than boiling water and tearing open a box.) You also probably already have all the ingredients to make it!
🥘 Ingredients Needed
• chicken or vegetable broth
• dried, minced onion
• fresh garlic
• kosher salt
• black pepper
Begin by melting 1 tablespoon of butter.
Once melted, add 1 cup of chicken broth or vegetable broth and 1 cup of water. Bring to a boil.
Next, add your rice, orzo, and spices stir until well combined.
Bring back to a boil and reduce heat to a simmer.
How Long Do You Cook it For?
Cover and cook for 16 – 18 minutes, stirring occasionally. Make sure that the rice is not sticking to the bottom of the pot. If it seems to be cooking too fast and absorbing too much liquid, add half a cup of water and reduce heat.
When your 16-18 minutes is up, your rice should be soft, fluffy, and perfectly cooked.
Garnish with parsley and season with extra salt and pepper if desired.
Serve immediately as a side dish. We recently enjoyed it with sauteed sweet bell peppers and crispy chicken thighs.
Rice pilaf has so many variations:
• garlic and herb
• chicken flavor – seasoned with poultry seasoning
• extra garlic
• with added vegetables – add diced red bell peppers, broccoli, sauteed onions, or peas
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Better Than a Box Rice Pilaf
- Medium saucepan with a lid
- 1 tbsp butter
- 1 cup chicken broth Bone broth or vegetable broth work well also
- 1 cup water
- 1 cup white or long grain rice
- 1/3 cup orzo Raw or cooked leftover is fine
- 2-3 cloves garlic, minced
- 1/8 tsp ground turmeric
- 1/8 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 tsp dried minced onion
- Add butter, broth, and water to a small saucepan.
- Bring to a boil and then stir in rice, orzo, and all spices.
- Return to a boil, then reduce to simmer.
- Simmer COVERED for 18 minutes, stirring occasionally. If the liquid starts to cook off too fast, add a little more water and reduce heat.
- Fluff with a fork to serve.
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
I also ate a lot of boxed foods in college! And this reminds me of one I loved too. 🙂 I will be trying this!
A tasty look side dish, great that it comes together so quickly!
Kari, I didn’t see information about the quantities of spices, etc., and would be curious to know, I’ll check back in case you plan to edit your post. Thanks – it looks tasty!
Thanks for pointing that out for me! I didn’t even realize it had not saved the recipe 🙂 It is all there now!
This looks so amazing. It looks so soft and would be a perfect side dish.
I’ve never made rice pilaf, but I love eating it, so it’s now on my to-do list. Thank you!