Description
Herb and Butter Rice Pilaf is a fluffy, aromatic, and buttery side dish made with fresh herbs, rich butter, and perfectly cooked rice. It’s a versatile recipe that pairs beautifully with a wide range of main courses, from grilled meats to seafood.
Ingredients
Scale
- Base Ingredients
- 1 cup long-grain rice (basmati or jasmine)
- 2 cups chicken or vegetable broth
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- Herbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh dill or cilantro (optional)
- Seasonings
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Aromatics
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Instructions
- Rinse the Rice
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- Sauté the Aromatics
- In a heavy-bottomed saucepan, heat the butter and olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 2–3 minutes.
- Toast the Rice
- Add the rinsed rice to the pan and stir to coat each grain with butter. Toast the rice for 3–4 minutes until it smells nutty.
- Cook the Rice
- Pour in the broth and season with salt and pepper. Stir once, bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 15–18 minutes until the liquid is absorbed.
- Rest and Add Herbs
- Remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork, then fold in the fresh herbs.
- Serve
- Serve warm, garnished with additional herbs if desired.
Notes
- For a vegan version, replace butter with vegan butter or olive oil and use vegetable broth.
- Add vegetables like peas or diced carrots for a colorful variation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg