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This rice pilaf is a great side dish recipe I like to make. It comes out of the Lion House cookbook.
It calls for simple ingredients to make a flavorful rice. I use my mini food processor to mince the onion and celery. I also use bouillon cubes to make the broth.
- 2 Tbsp butter or margarine
- 1 cup uncooked rice
- 1/4 cup minced onion
- 1/3 cup minced celery
- 3 cups hot chicken broth
- 2 Tbsp chopped parsley (I use 1 Tbsp dried)
- 1/4 cup slivered almonds (optional but so yummy if you have them)
- In a large sauce pan, melt butter. Add rice, onion, and celery, cook and stir until slightly brown.
- Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes)
- Add parsley and almonds just before serving. Toss slightly. Makes 8 1/2 cup servings.
This is the original picture from this post. The above was updated in March 2016.
[…] Rice Pilaf […]
[…] be serving, you’ll probably want to stick with serving rice as a side dish. I have a great rice pilaf recipe that would pair well with the chicken. You could also prepare the rice just like the couscous […]
Delicious and so easy to make. I enjoy Chicken Rice-A-Roni but dislike purchasing it. Now we can make a better version anytime we like.
Rice pilafs are great! The extra added flavor makes the rice oh so nice!