Homemade rice pilaf is easy to prepare and pairs well with just about any entree! This post includes instructions on how to make rice pilaf on the stove top as well as in the Instant Pot.
Packaged rice pilaf was a HUGE hit in my household when I was growing up. I can’t describe the level of excitement my siblings and I exuded on the evenings my parents broke out the ol’ box of pilaf. Can you relate?
Given my adoration of the dish, I’m slightly surprised it took me until recently to begin making it at home. But here we are! Adulting our way back to our childhood favorite in fancy-form with our way-better-for-you ingredients.
Turns out, rice pilaf, while magical in flavor, is nothing magical in practice.
The key ingredients are things you already keep on hand: rice (typically long-grain), chicken stock or bone broth, onion, garlic, and some pantry seasonings like dried rosemary.
Add a little lemon zest for an ever so slight acidic tang, and you’re straight up killin it.
I like using sprouted brown rice for my rice pilaf, but you can go with any of your favorites. You’re already orders of magnitude ahead on making this thing at home, so I say it’s your party…you can white rice or wild rice or forbidden rice if you want to!
Let’s make it already! Below I have included instructions for preparing homemade rice pilaf on the stove top and in the Instant Pot.
How to Make Homemade Rice Pilaf on the Stove Top:
Heat the ghee in a large thick-bottom pot (I use my Dutch oven) over medium heat. Once melted, add the onion and saute, stirring occasionally, until onion is translucent, about 3 to 5 minutes. Add the garlic and rice and continue sauteeing another 2 minutes.
Add the remaining ingredients except for the parsley and pine nuts. Cover, and bring to a full boil. Reduce the heat to a simmer and cook (without removing the lid…no peeking!) 30 minutes, or the time that’s listed on the package.
A couple minutes before the rice has finished cooking, toast the pine nuts over medium heat in a small skillet until golden-brown (about 1 to 2 minutes).
Once the rice has finished cooking, stir in the parsley and serve with toasted pine nuts.
Instant Pot Instructions:
Turn on your Instant Pot and press Saute. Add the ghee/butter and chopped onion and saute, stirring occasionally until onion is translucent, about 3 to 5 minutes. Add the garlic and rice and continue sauteeing another 2 minutes.
Add the remaining ingredients to the Instant Pot except for the parsley and pine nuts. Secure the lid and select Manual or Pressure Cook. Set the time for 25 minutes and set the pressure release valve to Sealing.
When the cook time has finished, allow the Instant Pot to go into its Keep Warm mode for 10 minutes. Turn the steam release knob to Venting to release any remaining steam.
Stir in the toasted pine nuts and parsley and serve!
Recipe Adaptations:
- Substitute white rice for the brown rice. If you make a rice substitution, be sure to follow the cook time on the back of the package.
- Omit the onion and garlic for Low-FODMAP and add ½ tsp ground ginger.
- Serve with slivered almonds instead of pine nuts.
- Replace ghee with butter or avocado oil.
- Use regular chicken broth instead of bone broth. Note whether or not your broth is salted and adjust salt level as desired.
- Use vegetable broth to made vegetarian.
Suggested Entree Pairings:
- Lemon Rosemary Braised Chicken Thighs
- Almond Crusted Salmon
- Easy Chicken Shawarma
- Orange Ginger Shrimp Stir Fry
- Pretzel Crusted Chicken
- Mediterranean Salmon in Parchment Paper
Homemade Rice Pilaf on repeat!
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Homemade Rice Pilaf
Ingredients
- 3 Tbsp ghee or butter
- 1/2 small yellow onion chopped
- 4 cloves garlic minced
- 2 cups long grain brown rice
- 1 1/2 tsp` dried rosemary
- 1/2 tsp sea salt to taste
- 3 cups chicken bone broth
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 3 Tbsp fresh parsley chopped
- 1/3 cup pine nuts toasted
Instructions
- Heat the ghee in a large thick-bottom pot (I use my Dutch oven) over medium heat. Once melted, add the onion and saute, stirring occasionally, until onion is translucent, about 3 to 5 minutes. Add the garlic and rice and continue sauteeing another 2 minutes.
- Add the remaining ingredients except for the parsley and pine nuts. Cover, and bring to a full boil. Reduce the heat to a simmer and cook (without removing the lid...no peeking!) 30 minutes, or the time that’s listed on the package. Turn off the burner, stir the rice well, and allow it to sit another 5 to 10 minutes.
- Toast the pine nuts over medium heat in a small skillet until golden-brown (about 1 to 2 minutes). Stir the parsley and toasted pine nuts into the rice and serve!
Comfort food! Now that the days are getting cooler, this dish is especially appealing. Great post, Julia! I think children everywhere would agree with you, even the adult ones!