Herb Rice Pilaf🥗 Side
Fluffy, aromatic rice pilaf cooked with onion, garlic, and fresh herbs. A versatile side for any protein.
By Priya Patel, Recipe Curator
The best side dishes do not just fill space on the plate — they earn their spot. This herb rice pilaf is exactly that kind of recipe: simple enough to make on a busy weeknight, flavorful enough to hold its own next to any main course, and satisfying in a way that makes you reach for seconds.
Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.
This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.
Ingredients
- 1 1/2 cups long-grain white rice
- 2 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 3/4 cups chicken broth
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Melt butter in a saucepan over medium heat.
- Saute onion until softened, about 3 minutes. Add garlic and cook 30 seconds.
- Add rice and stir to coat in butter, toasting 1-2 minutes.
- Pour in chicken broth, add bay leaf, and bring to a boil.
- Reduce heat to low, cover, and simmer 18 minutes.
- Remove from heat, let stand covered 5 minutes.
- Fluff with a fork, discard bay leaf, and fold in fresh herbs. Season to taste.
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