Herbed Rice Pilaf

Posted on Updated on

2013-08-30 13.37.33

Words cannot begin to describe how much I love rice pilaf. My mother would make and serve rice pilaf almost every weekend. Even before the weekend began, there were fights over who gets first and last dips. Leftovers didn’t exist in my family. We had to make another fresh batch if we wanted more. There was no such thing as having too much rice pilaf. Herbed rice pilaf with toasted pine nuts was my favorite. Rice pilaf is a side dish in which the rice is cooked in a seasoned broth or stock. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices and herbs. Sometimes, toasted nuts and/or sunflower seeds and are served along with rice pilaf. I used basamti rice for my herbed rice pilaf recipe. This herbed rice recipe is an easy staple to add to a variety of different meals. Naturally, rice pilaf is one of those foundation dishes that you can spruce up in many different ways.  You can add it to chicken/beef stir fry (there is the tofu option for the vegan audience as well) or just have a few vegetables thrown in. Sprinkle some cheese in there as well. You can also enjoy this rice dish in the summer with a grilled entree.  I stuck with fresh herbs for the moment. If you are looking for easy meals to serve, just simply whip up a batch of rice pilaf and throw in some leftover pieces of chicken, beef, fish, eggs, tofu or vegetables. Toasted nuts add a great crunch to this herbed rice pilaf dish. Rice no longer has to be boring. Just apply some creativity and embellish it with ingredients of your choice.


For this recipe, you will need:

  1. 1 cup of basmati rice (preferably whole wheat)
  2. 1 tablespoon of olive oil
  3. 1 small onion chopped
  4. 3 cloves of garlic minced
  5. 1 tablespoon of fresh thyme
  6. 1 tablespoon of chopped fresh rosemary
  7. 1 tablespoon of fresh parsley chopped
  8. 1/2 teaspoon of dried marjoram (fresh marjoram is hard to find where I live)
  9. 2 1/2 cups of vegetable or chicken broth
  10. Ground pepper for seasoning


In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and saute for one minute. Add broth, season with pepper and bring to a boil. Add herbs. Cover and reduce heat to low.

Simmer until rice is tender and most of the liquid is absorbed, about 20 minutes. Check rice occasionally and add water if necessary. Uncover and let rice stand for 5 minutes before serving.

Yields 4 servings

For this


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