Rice Pilaf

I love making Rice Pilaf whenever I want a side dish that's more interesting than plain rice but still versatile enough to pair with almost anything. The butter-toasted grains have a rich, nutty flavor, while crunchy almonds and tart-sweet cranberries add texture and pops of flavor in every bite. It's perfect for Thanksgiving, Christmas, family dinners, potlucks, and weeknight meals when you need something budget-friendly that feels a little more special. The pilaf stays fresh in the fridge for up to 4 days or freezes for up to 3 months.

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Prep Time 5

Cook Time 30

Total Time 35

Course Side Dish

Cuisine American, Mediterranean

Servings

Calories 363 kcal

Ingredients

4 tablespoons butter
½ cup onion diced
1 tablespoon chopped garlic
1 cup long-grain white rice
1 cup toasted slivered almonds divided
½ teaspoon salt
Freshly ground black pepper to taste
3 cups vegetable broth
½ cup dried cranberries divided
4 tablespoons green onions chopped

Instructions

Melt the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the garlic and cook for 1 minute more.
4 tablespoons butter, ½ cup onion, 1 tablespoon chopped garlic
Add the rice to the skillet and cook, stirring frequently, until lightly toasted and golden. Mix in ½ cup of the toasted almonds and ¼ cup of the dried cranberries.
1 cup long-grain white rice, 1 cup toasted slivered almonds, ½ cup dried cranberries
Season with salt and pepper. Pour in the vegetable broth and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid has been absorbed.
½ teaspoon salt, Freshly ground black pepper, 3 cups vegetable broth
Remove from the heat and fluff with a fork. Stir in the green onions.
4 tablespoons green onions
Transfer to a serving dish and top with the remaining almonds and cranberries.

Video

Notes

Toast the rice properly: Stir the rice constantly in the butter until the grains turn golden and smell nutty, usually about 3–4 minutes, so every grain is coated and develops that deep flavor.
This stovetop pilaf uses long-grain rice: Cook it over medium-low heat after bringing it to a boil, which gives you precise control over the temperature and ensures the long-grain rice stays fluffy and separate.
Don't lift the lid while simmering: Once you cover the skillet and reduce the heat, resist the urge to peek because lifting the lid releases steam and can make the rice cook unevenly or turn out sticky.
Add cranberries in stages: Mixing some cranberries into the rice while it cooks lets them plump up and infuse the pilaf with sweetness, while the ones on top stay slightly chewy for textural contrast.
Try these simple swaps: Use basmati or jasmine rice for extra aroma, swap vegetable broth for chicken broth or chicken stock for deeper flavor, add diced celery with the onion, stir in fresh parsley with the green onions, use olive oil instead of butter, add frozen peas in the last 5 minutes, substitute garlic powder for fresh garlic, or swap rice for orzo pasta and reduce cooking time to 10–12 minutes.
Flash-freeze for meal prep: Spread cooled pilaf on a baking sheet and freeze for 1 hour, then transfer to containers so the grains stay separate and don't clump when you reheat individual portions.

Nutrition

Calories: 363kcalCarbohydrates: 42gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 20mgSodium: 727mgPotassium: 253mgFiber: 4gSugar: 10gVitamin A: 524IUVitamin C: 2mgCalcium: 84mgIron: 1mg

Keyword Rice Pilaf