Classic Rice Pilaf

What makes a Pilaf and Pilaf?

1. The rice is not rinsed and it is lightly sauteed in butter until it is translucent
2. Stock is used instead of water
3. It is baked in the oven, covered with a tight lid, directly after the stock is add.

Fool Proof Pilaf

Classic Rice Pilaf in 5 Easy Steps

1. Preheat oven to 350F and melt 4 tablespoons butter in a sauce pot with a tight lid
2. Add ½ cups diced onions, cook on low until soft
3. Add 2 cups rice (don't rinse the rice), stir to cover with butter
4. When rice starts to turn translucent, add 4 cups hot chicken broth, stir & cover
5. Place in oven and bake for 20 minutes.

Rice Pilaf Variations

• Rice Pilaf with Toasted pecans and cranberries: dry roast ⅔ cup pecans and add them and ½ cup dried cranberries to the rice after it comes out of the oven.
• Wild Rice Mushroom Pilaf: recipe below
• Asian Citrus Rice Pilaf
• Italian Herb Rice Pilaf: Add ½ tablespoon dried Italian herbs to the stock and ⅓ cup fresh chopped herbs after it comes out of the oven.
• Almond Butter Rice Pilaf: Add toasted slivered almonds and 4 tablespoons butter while fluffing rice after it comes out of the oven
• Switch out wild rice with white rice, quinoa, or barley

Can you Freeze Rice Pilaf?

How to Reheat a Frozen Classic Rice Pilaf

1. Take it out of the freezer
2. Moisten it with some hot chicken stock
3. Microwave on HIGH for 30 seconds, stir
4. Continue to microwave in 15 second intervals (stirring in between) until desired temperature

5 from 2 votes

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Wild Rice Mushroom Pilaf

Q: What makes a pilaf a pilaf? A: In your first step, lightly saute the rice in a small amount of oil or butter. Adding a little diced onion, celery, and carrot at this point is a wonderful way to incorporate more flavor!

Course Side

Cuisine Asian, Caribbean, Latin American, Middle Eastern

Keyword baked, easy recipe, vegetarian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 servings

Calories 230 kcal

Author Madalaine

Ingredients

• 1 tablespoon butter
• 1 large onion chopped
• ¾ teaspoon salt
• black pepper ground
• 2 cups wild rice
• 3 ½ cups vegetable or chicken broth hot
• 2 tablespoons olive oil
• 16 ounces mixed mushrooms button, cremini, and shiitake, chopped or sliced
• ½ cup dry white wine
• 2 tablespoons fresh chopped chives or scallions
• 1 cup toasted nuts: slivered almonds or chopped pecans optional

Instructions

1. Preheat oven to 350F. 

2.  Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes.

3. Add the wild rice blend and saute, stirring constantly, for about 2 minutes.

4. Add 4 cups of the hot vegetable broth to the rice and onion mixture and bring to a boil.

5. Cover the pot with a tight lid and place in the oven for 20 minutes.

6. While the rice is cooking, prepare the mushrooms.
7. Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
8. Add the wine and cook until evaporated, about 4-5 minutes.
9. When the rice is done, fluff with a fork and fold in the mushrooms and chives.
10. Serve, hot or room temperature. May be made up to 2 days in advance.

Nutrition Facts

Wild Rice Mushroom Pilaf

Amount Per Serving

Calories 230 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 6mg2%

Sodium 620mg27%

Potassium 393mg11%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 4g4%

Protein 8g16%

Vitamin A 54IU1%

Vitamin C 1mg1%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.