Rice Pilaf makes an ideal side dish for any main course! This simple recipe lets the flavors of garlic and onion shine along with the tender rice and buttery orzo pasta. Learn how to make rice pilaf and you’ll have the perfect side dish at your fingertips for just about any meal!
What is Rice Pilaf?
Rice Pilaf is a dish made from rice and grains cooked in chicken broth and seasoned with onion and spices. Pilafs can also be more elaborate like my Mushroom and Pepper Rice Pilaf or this Indian Pulao. Pulao is a traditional pilaf dish enjoyed throughout India as an everyday staple and it can be dressed up with vegetables or with meat.
Classic rice pilaf is as simple as today’s recipe! This version includes orzo, a miniature pasta. Similar to rice in shape, the orzo adds a heartiness to the soft fluffy white rice.
This pilaf recipe is based on a recipe I found years ago over at Allrecipes.com. With just a few pantry-friendly ingredients this side dish comes together with just a few minutes effort. If you’re looking for an easy rice pilaf recipe without any frills or hard-to-find ingredients, this is the one for you!
How to Make Rice Pilaf
Rice pilaf is very simple! You’ll start by sauteeing orzo in a little melted butter with onion and garlic. Add broth and white rice. Simmer, fluff, and serve.
The result is a flavorful rice that doesn’t require a great deal of seasonings or spices. I typically just use a little salt and pepper to taste.
This is a great side dish for just about any meal. I served the pilaf with Spicy Honey Brushed Chicken and Roasted Bell Peppers, Broccoli and Summer Squash tonight and it was perfect.
My rice-loving son ate a double portion and still asked for more. There were no leftovers at all. I recommend doubling this recipe if serving more than 3-4 people. Especially if you have rice lovers in your family! Plus, leftover rice pilaf is never a bad idea.
Easy Rice Pilaf
You’ll need the following ingredients to make this recipe:
- butter
- orzo
- onion
- garlic
- white rice
- chicken broth
- kosher salt
Rice Pilaf Recipe
Melt the butter in a small skillet over medium heat. Add the orzo. Cook and stir the orzo constantly until it turns a golden brown, about 2-3 minutes.
Add the onion and cook until translucent, about 3 minutes. Then add the garlic and cook for about a minute longer.
Pour the broth and the rice into the skillet, stir, and allow to come to a boil. Reduce heat to low (make sure it keeps simmering) and cover with a lid.
Simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from heat and let stand for a few minutes. Fluff the rice pilaf with a fork before serving.
We can’t get enough rice side dishes in this house! I don’t mind one bit, and always keep plenty stocked in the pantry.
Rice is so inexpensive and versatile. You could make rice every night of the month and never have the same dish twice.
If you love Rice Pilaf, you’ll adore Turmeric Butter Rice. The golden color and aromatic Indian inspired flavor is to die for.
My kids request Spanish Rice and Chipotle Lime Rice any time Mexican food is on the menu! Both are staples that show up at our dinner table almost weekly.
For a more elegant dinner, I love making Lemon Risotto with Peas. It’s perfect for a stay-at-home date night or dinner party with friends.
Does your family have a favorite rice side dish yet? This rice pilaf might just be it!
Rice Pilaf
Ingredients
- 2 tbsp butter
- ½ cup orzo
- ½ cup diced onion
- 2 cloves garlic minced
- ½ cup uncooked white rice
- 2 cups chicken broth
- kosher salt adjust to taste (you might not need this if using store bought broth)
Instructions
- Melt the butter in a small skillet over medium heat. Add the orzo. Cook and stir the orzo constantly until it turns a golden brown, about 2-3 minutes.
- Add the onion and cook until translucent, about 3 minutes. Then add the garlic and cook for about a minute longer.
- Pour the broth and the rice into the skillet, stir, and allow to come to a boil. Reduce heat to low (make sure it keeps simmering) and cover with a lid.
- Simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from heat and let stand for a few minutes. Fluff the rice pilaf with a fork before serving.
Nutrition
{originally published 6/3/11 – recipe notes and photos updated 3/1/21}
Inside a British Mum's Kitchen says
I love the idea of mixing the orzo and the rice – and of course a great way of getting veggies into their diet – very nice!
Mary
Kathleen says
My Grandfather brought a recipe from Turkey that called for Bulgar wheat. It is so delicious.
Kathleen says
My Grandfather brought a recipe from Turkey that called for Bulgar wheat. It is so delicious.
Mandy says
I have made this with couscous and even barley. It's always a cold weather fave with my family. I serve it with lemon pepper chicken, or Italian baked chicken. I have also been known to toss in some lemon zest and rosemary for Greek rice.
Anonymous says
I have never used the orzo but mine calls for browning the uncooked rice in the oil before cooking. It always stuck and made a very messy pan. I tried toasting it in a dry nonstick skillet and then adding the toasted rice to the liquids. Much easier but you still have to watch how dark you want it.