Rice Pilaf

5 from 4 votes

Tender and full of flavor thanks to a quick sauté in a bit of oil and butter before the pilaf is simmered in a light broth.

Prep Time5

Cook Time15

Resting Time10

Total Time30

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: People

Author: Katie Workman

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup chopped onion
½ cup 1-inch or so pieces of thin spaghetti (or vermicelli, or angel hair pasta)
1 cup long grain white rice
2 cups less-sodium chicken or vegetable stock
½ teaspoon kosher salt (or to taste)

Instructions

In a large saucepan, melt the butter along with the oil over medium-high heat. Add the onion and cook for about 4 minutes until it softens and turns golden. Add the pasta and rice and cook, stirring frequently, for about 4 minutes until the pasta is a bit toasted, the rice is opaque, and everything smells toasty.
Add the broth and 1/2 teaspoon salt, bring the mixture to a boil, then lower the heat to medium-low, cover the pan, and allow the mixture to simmer until just about all of the liquid has been absorbed and the rice and pasta are just barely cooked though, about 15 to 17 minutes. Remove the pan from the heat and let sit, covered, for another 10 minutes.
Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve hot.

Notes

Make-Ahead Rice Pilaf

After you finish making the pilaf, let it sit and fluff it with a fork. Then, spread out the hot pilaf on a rimmed baking sheet, allow it to cool, and transfer it to a container. Cooling it before storing it will allow the grains and pasta to stay al dente and distinct, and not become mushy.

Reheat in the microwave or on the stove over low heat, stirring frequently. If in a pot, stir every 30 seconds or so; if in the microwave, stir after every 45-second burst of heating. You may need to add a couple of tablespoons of water or broth if the pilaf seems dry.

(See How to Reheat Rice in the Microwave — the same simple technique works here!)

Nutrition