Easy Pilaf Recipe - Allrecipes.com
Easy Pilaf Recipe
  • READY IN 50 mins

Easy Pilaf

Recipe by  

"This basic pilaf is quick and easy to make."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
  2. Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
  3. Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2011

This was delicious! My oven was full, so I just cooked it on the stove, by covering and simmering for 20-25 mins. I will make this again!

 
Most Helpful Critical Review
Jun 08, 2009

This was pretty good. Nice and mild flavored great with a Strong dish.

 
May 18, 2009

This was one of the easiest and best recipes I've tried. It came out with a nice, slightly caramelized flavor and wasn't sticky. A definite time saver when you don't want a complicated pilaf.

 
May 15, 2009

This recipe looks identical to a Craig Claiborne recipe my family has relied on for years. It reliably makes a moist and flavorful pilaf. You can brown some chicken tenders and lay them on top halfway thru baking for a nice combo meal.

 
Jul 08, 2010

Great basic recipe to modify to your tastes! I paired mine with baked chicken. Instead of using 2 cups of broth only, I used the drippings/marinade from the baked chicken and added broth to equal the two cups of liquid needed. I also added a small can of mushrooms. I omitted the onion and salt due to the presence of both in the marinade. I did brown the rice in the butter.

 
Feb 01, 2012

This rice is easy to make and super delicious! I have made both as written, and also with a few changes. When frying the onion I also add 2 cloves of garlic and chopped up carrot (or sometimes with a frozen veggie mix - carrot, beans, peas and corn). I then spray the pan with cooking spray. When I transfer the rice to the dish I add another approx. 1/8 cup of chicken broth. I then stir rice about every 10 mins to prevent it from sticking to the bottom of the dish or from getting to crunchy on top. When cooking I also add about another 1/8 cup of broth. I have cooked the rice at 350 as well (due to having something else in the oven) and cooked it for an extra 10 minutes - I did not have to add the extra broth during cooking this way. This rice is fantastic - my husband requests it at least once a week, enjoy!

 
Nov 17, 2010

My husband told me twice how good this rice is. I added a little bit of minced garlic after the onion was done. Instead of baking it, I added the broth then brought it to a boil over medium heat. Then I turned it down to simmer and covered it. It took 15 minutes for the rice to absorb the broth. Definitely will make again!

 
Feb 20, 2012

Quick and easy, especially if you use a rice cooker. Simply sautee the onions in butter, add the rice and continue sauteeing until lightly browned. Transfer the rice to the rice cooker and add broth. Cook as usual in the rice cooker. So simple!

 

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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