This easy rice pilaf recipe is the perfect side for holiday dinners or any time of year.
Rice has always been my nemesis. That and hardboiled eggs…I can never seem to get either of them right. But this rice pilaf recipe? I rock at it!
It’s fancy enough to be appropriate for a Thanksgiving or Christmas dinner side dish, but it’s also great for every night dinners. My kids love the flavor and I never have to worry about there being a ton left over.
If you’re a fan of leftovers, try doubling the recipe and you’ll have plenty to take for lunches throughout the week. If you only need 4 servings, just cut the recipe in half and you’ll have more than enough.
I hope your family enjoys this easy rice pilaf recipe as much as mine does!
Makes: 8 servings
- 4 cups of rice
- 4 cups of water
- 2 tbsp of chicken base
- 2 carrot
- 2 celery
- 2 tbsp of parsley
- 2 tbsp of green onions
- 2 tsp of dill
- Pinch of season salt
- Prepare to cook rice according to package instructions. (Cook 8 servings.) Prior to cooking, add 1 tbsp of chicken base to the water prior to cooking the rice.
- While the rice is cooking, prepare carrots, celery, parsley, and green onions.
- Dice parsley and green onion; set aside.
- Use a manual food chopper to mince the carrots and celery.
- In a small skillet, saute the carrot and celery until they are tender. Remove from heat and allow to cool.
- Once the rice is fully cooked and carrots and celery are ready, add them all into a large bowl and mix thoroughly.
- Add the parsley, onions, dill and seasoned salt and mix again thoroughly.
- Rice is now ready to be served and can be garnished if desired.