Herbed Rice Pilaf

Rice is a simple and comforting side dish, so why not take it up a notch by adding layers of flavor? Begin by sauteing onions, celery and uncooked rice in golden butter until everything is fragrant (your nose will tell you when it’s ready!). Add a collection of herbs and savory chicken soup mix, then finish with fresh parsley and bright red pimientos.

This is a versatile dish that works with any entree during any season, so it’s a recipe you’ll want to learn by heart. Let’s get started.

Herbed Rice Pilaf Ingredients

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• Rice: We use long-grain rice in this recipe because it fluffs up nicely and doesn’t clump together when cooked.
• Celery and onion: These aromatics add subtle but welcome flavors to the pilaf.
• Butter: A generous amount of butter adds richness and helps the rice and veggies caramelize as they cook.
• Chicken noodle soup mix: A packet of savory soup mix lets the rice absorb lots of chicken flavor.
• Dried thyme and sage: Thyme and sage bring some herbaceous, woodsy flavor to this homemade rice pilaf.
• Fresh parsley: Stir in fresh minced parsley just before serving for pretty flecks of green and a bit of brightness.
• Pimientos: If you choose to use them, vivid red pimientos add a pop of color and some sweetness to the pilaf.

Directions

Step 1: Saute the aromatics

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Melt butter in a large skillet over medium heat. Add rice, celery and onion and cook until vegetables are soft and rice starts to turn golden.

Step 2: Simmer the pilaf

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Add the remaining ingredients except the parsley and pimiento to the skillet, then bring it to a boil. Reduce to a low simmer, cover and cook for 15 minutes until rice is tender. Stir in the parsley and pimientos (if you like).

Step 3: Finish the dish

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Remove the skillet from the heat, cover and let it stand for 10 minutes. Remove the lid and fluff the rice with a fork.

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Herbed Rice Pilaf Variations

• Amplify the herbs: Use double the amount of fresh herbs instead of dried ones for a fresher flavor and more color. Other herbs like cilantro, basil, marjoram and oregano work great in a pilaf. For the brightest flavor, stir in tender herbs like cilantro and basil at the end when you add the parsley and pimiento.
• Make it vegan: Swap in olive oil for butter and add vegetable or mushroom bouillon or paste instead of the chicken soup mix.
• Go garlic: If you love garlic, add two minced cloves when sauteing the onion and celery.

How to Store Herbed Rice Pilaf

Herbed rice pilaf can be stored in an air-tight container in the refrigerator for four to five days. Reheat it in the microwave with a splash of water or broth for a few minutes, fluff with a fork, then finish heating. Fluff again and serve.

Can you freeze herbed rice pilaf?

Cooked rice freezes well. When it’s completely cool, store in an airtight container in the freezer for up to three months. Let it thaw in the fridge overnight, then reheat as directed above.

Herbed Rice Pilaf Tips

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How do you ensure fluffy rice?

Cooking rice perfectly is an art form, but we have a few tricks. Rinse uncooked rice in a fine-meshed sieve until the water runs clear to help remove starch, which can cause gummy rice. When simmering, keep the skillet covered for the recommended amount of time (no peeking). The post-cooking standing time is important and can be enhanced by laying a clean towel over the pot and then putting the lid back on to help absorb any excess moisture.

Can you use chicken broth instead of chicken soup mix?

Yes. If you don’t have a packet of chicken soup mix, you can cook the pilaf in 2-1/2 cups of chicken broth instead (skip the water in the recipe). Be sure to taste for salt and seasoning before serving.

What do you serve with rice pilaf?

Rice pilaf is a very versatile side that works with both meaty and vegetarian mains. Since it’s a stovetop recipe, make it with something that cooks in the oven, like roast chicken or a sheet-pan supper. And don’t forget a green salad on the side.