Rice Pilaf Recipe
The BEST rice pilaf recipe that is packed with flavor and easy to make. The perfect side dish for any meal!
Ingredients
- 2 tablespoons butter regular or dairy-free
- ¼ cup sweet yellow onion diced
- ¼ cup red onion diced
- 1 tablespoon garlic minced
- 1 cup carrot diced
- 2-3 stalks celery sliced
- 1 cup mushrooms diced
- 1 cup frozen peas
- 2 ¼ cups chicken broth
- 1 ⅓ cups long grain white rice
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- ½ tablespoon worcestershire sauce
- 2 ½ teaspoons Italian seasoning
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- garnish: fresh parsley chopped
Instructions
- Sauté: Bring a large braiser or cast iron skillet to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan. Add yellow onion, red onion, and 1 tablespoon garlic. 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 1 cup frozen peas and stir to combine.
- Simmer: Add 2 ¼ cups chicken broth, 1 ⅓ cups long grain white rice, 2 tablespoons soy sauce, 1 tablespoon lemon juice, ½ tablespoon worcestershire sauce, 2 ½ teaspoons Italian seasoning, 2 teaspoons lemon zest, and 1 teaspoon kosher salt. Stir to combine. Bring to boil and then reduce to simmer. Cover and let cook 15-18 minutes.
- Rest: Remove from heat and let sit 10 minutes, covered.
- Serve: 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
Calories: 118kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 559mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1945IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
