Rice Pilaf

This homemade Rice Pilaf is one of those simple, comforting sides that always feels a little special. Made with fluffy long-grain rice, toasted orzo, and crunchy sliced almonds, it’s full of rich, cozy flavor in every bite. Whether you’re putting together a quick weeknight supper or setting the table for a holiday gathering, this dish fits right in and pairs beautifully with just about any main.

Easy Rice Pilaf Recipe

Rice pilaf has always been one of those go-to side dishes in my kitchen—simple, dependable, and just a little bit special every time I make it. This easy rice pilaf recipe brings together fluffy long-grain rice, toasted orzo pasta, and sautéed onion and garlic for that rich, savory flavor that fills the whole house. I love adding sliced almonds for a little crunch, then finishing it off with fresh parsley and a sprinkle of Parmesan cheese to tie it all together.

It’s one of those favorite recipes that works just as well on a busy weeknight as it does on a holiday table, and around here, it never sticks around for long. It pairs beautifully with just about anything, making it one of those recipes you’ll find yourself coming back to again and again.

Key ingredients you’ll need to make Southern Rice Pilaf Recipe: (Scroll down for full printable recipe card and quantities.)

• Rice – This recipe uses long grain white rice.
• Pasta – Orzo pasta adds texture.
• Liquid – Chicken stock or chicken broth for moisture.
• Butter – Salted butter or unsalted butter gives this rice pilaf a rich taste.
• Onion and Garlic– Onion and garlic cloves enhance the flavor.
• Cheese – Finely grated Parmesan cheese expands the flavor profile.
• Spices – Salt, black pepper, turmeric and paprika.
• Nuts – Sliced almonds or slivered almonds.
• Garnish – Fresh parsley adds a pop of color and fresh flavor.

How to Make Orzo and Rice Pilaf Recipe

• Melt Butter and Oil – Add orzo, cook while stirring for several minutes until the orzo is golden brown. Stirring helps keep the grains from clumping together.
• Onion and Garlic – Add onion, cooking just until softened, then add garlic.
• Add Rice and Seasonings – To the pot add rice, salt, pepper, paprika and turmeric. Stir to coat in butter then add chicken stock. Increase heat to medium high. Bring to a boil, then immediately cover and reduce to low.
• Simmer – Cook per the cooking time in the recipe with a lid slightly offset, until the rice is tender and liquid is absorbed.
• Toast Almonds – While rice pilaf cooks, preheat oven to 350 degrees f. Toast almonds until lightly golden brown and fragrant.
• Combine – Once rice pilaf is cooked, uncover and add almonds, Parmesan cheese and parsley. Stir to combine.
• Serve – Let stand covered for 5 minutes the fluff with a fork and serve.

Kitchen Equipment to Make Southern Rice Pilaf Recipe

• Large deep skillet or Dutch oven with lid.
• Measuring cups and measuring spoons.
• Sharp knife and chopping board.
• Garlic press and large spoon for stirring.
• You’ll also need a sheet pan to toast the almonds.

Recipe Variations, Tips and Substitutions

• Rice – This recipe uses long grain rice i.e. Uncle Ben’s or similar. You could adapt using basmati or jasmine rice but they will cook differently than long grain rice. Long grain rice holds up best the cooking time in this recipe.
• Brown Rice – You could use brown rice, but it will take longer to cook and require additional chicken stock.
• Nuts – You can use pine nuts or even walnuts or pecans in place of almonds, if desired. You can also omit the nuts altogether. They do add to the flavor and texture overall so I highly recommend including them.
• Garlic Cloves – You could use garlic powder in place of fresh garlic in a pinch.
• Protein – You could adapt this recipe adding chopped cooked rotisserie chicken toward the end of cooking.
• Chicken Stock – You can use chicken broth or chicken stock in this recipe. For a vegetarian option, you can use vegetable stock in place of chicken stock.
• How Do You Toast Nuts – Spread nuts in a single layer on a sheet pan and toast in a preheated 350°F oven for 5-7 minutes or until lightly golden brown and fragrant then set aside to cool.
• Veggies – You could add mushrooms, diced carrots, celery or peas.

Storage and Leftovers

• Leftovers – Store Rice Pilaf in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in a medium saucepan on the stovetop over medium heat or in single servings in the microwave.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Rice Recipes to Make

• This Cajun Dirty Rice is packed with flavor.
• Cranberry Apple Rice Pilaf is a holiday favorite.
• Asian inspire Teriyaki Rice Pilaf with mushrooms and peas.
• Easy Oven Baked Rice is a game changer.
• Better than takeout Shrimp Fried Rice.
• Italian Sausage Rice Pilaf recipe is an Italian twist on dirty rice.
• Mixed Vegetable Rice from Joyous Apron.

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Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Cutting Boards
• Garlic Press

Print

Rice Pilaf

A simple, flavorful rice pilaf made with long-grain rice, toasted orzo, and sliced almonds.

Course Side Dish

Cuisine American, Southern

Keyword easy-rice-pilaf, rice-pilaf-recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Stand time 5 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 362kcal

Ingredients

• 1/3 cup toasted sliced or slivered almonds, plus 2 Tbsp (Or pine nuts)
• 1/4 cup unsalted butter
• 2 Tbsp olive oil
• 2/3 cup orzo pasta
• 1 small onion diced
• 3 medium cloves garlic minced
• 2 cups long grain rice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp turmeric or saffron optional
• 4 cups low sodium chicken stock
• 4 Tbsp chopped fresh parsley divided use
• 1/3 cup shredded Parmesan cheese, plus 2 Tbsp divided use

Instructions

• In 3 quart Dutch oven or skillet melt butter with olive oil over medium heat. To the butter, add orzo. Cook while stirring for several minutes until orzo is golden brown.
• Add onion, cooking for 4-6 minutes or just until softened. Add garlic, cook for 1 minute longer.
• To the pot add rice, salt, black pepper, paprika and turmeric. Stir to coat ingredients in butter then add chicken stock. Increase heat to medium-high. Bring to a boil, then immediately cover and reduce to low.
• Cook for 20-25 minutes or until the rice is tender and liquid is absorbed.
• To Toast Nuts: While rice pilaf cooks, preheat oven to 350°F. Spread almonds in a single layer on a baking sheet. Toast for 5-7 minutes or until lightly golden and fragrant then set aside.
• Once rice pilaf is cooked, uncover and add 1/3 cup almonds, 1/3 cup Parmesan cheese and 3 Tbsp chopped parsley. Mix to combine. Let stand covered for 5 minutes the fluff with a fork.
• Serve immediately garnished with reserved almonds, Parmesan and parsley.

Notes

• Rice – This recipe uses long grain rice i.e. Uncle Ben’s or similar. You could adapt using basmati or jasmine rice but they will cook differently than long grain rice. Long grain rice holds up best the cooking time in this recipe.
• Brown Rice – You could use brown rice, but it will take longer to cook and require additional chicken stock.
• Nuts – You can use pine nuts or even walnuts or pecans in place of almonds, if desired. You can also omit the nuts altogether. They do add to the flavor and texture overall so I highly recommend including them.
• Garlic Cloves – You could use garlic powder in place of fresh garlic in a pinch.
• Protein – You could adapt this recipe adding chopped cooked rotisserie chicken toward the end of cooking.
• Chicken Stock – You can use chicken broth or chicken stock in this recipe. For a vegetarian option, you can use vegetable stock in place of chicken stock.
• Veggies – You could add mushrooms, diced carrots, celery or peas.

Nutrition

Serving: 1serving | Calories: 362kcal | Carbohydrates: 51g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 405mg | Potassium: 253mg | Fiber: 2g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg

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