Stovetop Rice Pilaf

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/18/19
Rice Pilaf
James Baigrie/Photolibrary/Getty Images
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
372 Calories
7g Fat
68g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 372
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 456mg 20%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 9%
Protein 8g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious stovetop rice pilaf recipe is so easy to make and is the perfect accompaniment to almost any meal. You can make this recipe with any herbs you'd like. For instance, instead of the thyme and marjoram, use basil and thyme, or oregano and marjoram. Marjoram and rosemary would also be very good; but only use fresh rosemary, but only use a small amount of rosemary; too much can overpower the dish.

You can serve this dish with roast chicken, meatballs and gravy, meatloaf, or steak cooked on the grill. It can also be made with brown rice. In that case, the cooking time should increase to 25 to 35 minutes.

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2-1/4 cups white rice (long grain)
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1 teaspoon orange peel (grated)
  • 3-3/4 cups chicken broth (heated to boiling point)

Steps to Make It

  1. In a heavy saucepan, melt the butter and olive oil over medium heat. Add the onion and cook, stirring frequently, until onion is translucent, about 5 minutes. Add the rice and stir until the rice is coated with the butter mixture. This will take 2 to 4 minutes; don't rush this step!

  2. Season the rice mixture with salt and pepper, then add the thyme, marjoram, orange peel, and the hot chicken broth all at once.

  3. Cover and cook on medium-low heat for 15 minutes. Check the rice; if all the liquid is absorbed and the rice is tender, it's done. If the rice isn't quite tender, cover pan and cook for 2 to 3 minutes longer. Fluff with a fork and serve.