Looking to upgrade your everyday rice? then try this seasoned rice pilaf which is vibrant and full of flavors!
Being a big fan of Longhorn Steakhouse seasoned rice pilaf, that will be my pick for side to go with grilled chicken or salmon. I kept trying different versions at home to match something closer to that taste. This recipe was a super hit at home matches close the taste of their seasoned rice. It is very simple and can be made in under 30 minutes with just few ingredients partially adapted from here
What is Seasoned Rice Pilaf?
Rice Pilaf, also known as “pilau”, “pilav”, “pulao” or “pilaw”, is a popular Mediterranean rice dish that features rice cooked in seasoned stock / broth along with other spices and vegetables. #seasonedricepilaf #longhornsteakhouse #ricepilaf
What rice to use? Any long grain rice will suit for pilaf, basmati works as well! To make it healthier, try brown rice.
What Stock or broth to use? Meat or Veggie stock or broth works for this recipe. Some are already seasoned with added salt. Bouillon cubes dissolved in water works as well . Feel free to use homemade of store bought, check for salt, add if its unsalted while cooking rice.
What Herbs to use:? For flavoring fresh herbs are preferred. Play with it and try the one you like. Dried parsley, oregano, chives or thyme suits best. Curly parsley has a mild flavor when used as garnish, try it for a change.
What Seasoning ? Seasoning is most important step in the recipe. Broth is usually seasoned and flavored, so just go with salt and pepper. Add more cayenne if you want to keep it spicier.
Butter or Oil : Everything taste better with butter…. you may replace it with olive oil to keep it light.
What is the difference between Rice & Pilaf ? Well, ” rice” is usually cooked in water without any flavor, probably will include a little salt. Whereas “pilaf” is cooked with toasted or sautéed rice with herbs and spices, cooked in broth or stock.
Lemon Parsley Pilaf
Mediterranean Lentil Soup
Seasoned Rice Pilaf
Ingredients
To cook rice
- 1 cup Long Grain Rice
- 1¾ cup Chicken Broth or Vegetable Broth
- 1 tsp Butter or Olive oil for toasting rice (optional)
To stir fry
- 2 tbsp Butter or Olive oil
- 1 tbsp Garlic minced
- 1/4 cup Onion diced
- 1/4 cup Red Bell Pepper diced
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 tbsp Fresh Parsley chopped
- 1 tsp Butter or Oil optional, for stir frying
Instructions
To cook rice
- Wash and rinse rice before cooking. Drain all the water and toast the rice grains in little butter if you wish to have a more distinct , nutty grains.
- Choose to cook rice over stove top or using an electric rice cooker.
- For stove top – Toast rice in little butter or oil for few minutes and then add chicken broth or stock. Bring this to a rolling boil and then reduce the heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-17 minutes. When done, fluff up with a fork and set aside. (Add required salt if the stock is unsalted)
- For Electric Rice cooker – Add toasted or rinsed plain long grain rice to the inner cooking pan. Pour the required broth or stock and cook according to rice cooker setting. When done, fluff it up with a fork and set aside.
To stir fry
- Melt butter in a pan, saute minced garlic, diced onion and red pepper with sugar, salt and black pepper.
- Saute until the onion turns soft and the veggie cooks tender.
- Add cooked rice and stir fry until well combined.
- Add fresh parsley and stir fry for few seconds and switch off!
- Serve warm as a side for grilled chicken, steaks, seafood or veggie tempura!
Notes
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