Description
The BEST rice pilaf recipe that is packed with flavor and easy to make. The perfect side dish for any meal!
Ingredients
Scale
- 2 tablespoons butter (regular or dairy-free)
- 1 tablespoon garlic, minced
- 1/4 cup sweet yellow onion, diced
- 1/4 cup red onion, diced
- 1 cup carrot, diced
- 2–3 stalks celery, sliced
- 1 cup mushrooms, diced
- 1 cup frozen peas
- 2 1/4 cup chicken broth
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce
- 1/2 tablespoon worcestershire sauce
- 1 teaspoon kosher salt
- 1 1/3 cup long grain white rice
- 2 1/2 teaspoon Italian seasoning
- garnish: fresh parsley, chopped
Instructions
- Bring a large braiser or cast iron skillet to medium-high heat. Add butter and let melt. Swirl to coat the pan. Add garlic, yellow onion, and red onion. Move around pan until garlic is fragrant and onion has softened. Add carrots, celery, and mushrooms. Move around pan approx. 3-5 minutes, adding more butter as needed. Add peas and stir to combine.
- Add broth, lemon zest, lemon juice, soy sauce, worcestershire, salt, rice, and Italian seasoning. Stir to combine.
- Bring to boil and then reduce to simmer. Cover and let cook 15-18 minutes.
- Remove from heat and let sit 10 minutes, covered.
- Fluff with a fork and serve with fresh chopped parsley.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
- Mushrooms: feel free to use whatever you would like, we used baby bella in the photos and they worked great.
- Broth: vegetable broth or chicken broth work here.
- Braiser: we used a 3 1/2 qt. braiser for this recipe and it was the perfect size.
Nutrition
- Serving Size: 6 oz
- Calories: 119
- Sugar: 2.1 g
- Sodium: 385.9 mg
- Fat: 2.3 g
- Carbohydrates: 21.4 g
- Protein: 3.1 g
- Cholesterol: 6 mg