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READY IN 50 mins

Easy Pilaf

Read Reviews (56)

"This basic pilaf is quick and easy to make." — Elaine Mical

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

2 tablespoons butter
1 onion, chopped
1 cup uncooked white rice

2 cups chicken broth
1 teaspoon salt

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Directions

Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
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.
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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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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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!

—KRISTINLYNN145

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Most Helpful Critical Review

Jun 08, 2009

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

—Semigourmet

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70 Ratings

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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.

—Woody

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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.

—KaryninPhilly

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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.

—BillyandChristy

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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!

—Shannon K W

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Apr 27, 2011

Yummy pilaf! I made just as written and added some diced carrots. The flavor and moistness of this rice is perfect! Will make again and again.

—mandiroo1213

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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!

—4beauties

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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.

Nutritional Information

Easy Pilaf

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 162
** Calories from Fat: 37

% Daily Value *
** Total Fat 4.1g 6 %
** Saturated Fat 2.5g 13 %
** Cholesterol 10mg 3 %
** Sodium 416mg 17 %
** Potassium 64mg 2 %
** Total Carbohydrates 27.9g 9 %
** Dietary Fiber 0.6g 3 %
** Protein 2.8g 6 %
** Sugars 0.9g
** Vitamin A 2 %
** Vitamin C 2 %
** Calcium 2 %
** Iron 12 %
** Thiamin 16 %
** Niacin 15 %
** Vitamin B6 7 %
** Magnesium 5 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.