Herbed Rice Pilaf Recipe
Make Herbed Rice Pilaf Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pilaf Base
Herb & Finish
Method
Pilaf Base
- 1
Rinse and drain rice
Place the 1.5 cups of rice in a fine-mesh sieve and rinse under cold running water, stirring with your fingers, until the water runs mostly clear (about 1–2 minutes). Drain thoroughly. This removes excess surface starch for fluffy grains.
- 2
Sauté aromatics
In a medium saucepan with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter melts and foam subsides. Add the finely diced onion (about 1 cup) and cook, stirring occasionally, until translucent and beginning to soften, about 4–5 minutes. Add the minced garlic (2 tsp) and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.
- 3
Toast the rice
Add the drained rice to the saucepan with the aromatics. Stir constantly for 1.5–2 minutes to coat the grains with fat and lightly toast them — this step helps keep grains separate and adds a nutty flavor.
- 4
Add liquid and seasonings
Pour in 3 cups low-sodium chicken or vegetable broth. Add 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir once to evenly distribute, then bring the mixture to a gentle boil over medium-high heat.
- 5
Simmer covered
When the liquid reaches a gentle boil, reduce heat to low so the surface shows gentle occasional movement (simmer). Cover tightly with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time to retain steam and ensure even cooking.
- 6
Rest
After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice rest, covered, for an additional 10 minutes to finish steaming and settle the grains.
- 7
Fluff
Remove the lid and use a fork to gently fluff the rice, separating the grains and releasing trapped steam.
Herb & Finish
- 8
Prepare herb mixture
While the rice rests (or just after fluffing), combine 1/2 cup finely chopped fresh parsley, 2 tablespoons chopped fresh dill, 2 tablespoons sliced fresh chives, and 1 tablespoon fresh thyme leaves in a small bowl. Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest (if using). Stir to combine.
- 9
Finish rice with herbs and fat
If desired, melt 1 tablespoon additional butter or warm 1 tablespoon olive oil and drizzle over the fluffed rice. Add the herb mixture to the rice and gently fold with a fork or rubber spatula until herbs are evenly distributed. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 10
- 11
Serve
Transfer the herbed rice pilaf to a warmed serving bowl or platter. Garnish with a few reserved chopped chives or parsley sprigs if desired. Serve hot alongside proteins or vegetables.