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Rice Pilaf is a dish in which rice is cooked in a seasoned broth!
Rice pilaf has been around for ages, like, ancient times ages. People all over the world, from the Middle East to Asia, have their own ways of making this dish. Why? Because it’s simple, it’s tasty, and it makes plain rice way more exciting.
Here’s why people love Rice pilaf: it’s like a blank canvas for flavor. Want it buttery? Done. Spicy? Easy. Packed with veggies? You got it. Plus, it’s a sneaky way to use up random stuff in your fridge and still look like a kitchen genius.
And let’s not forget the perks: pilaf is filling, budget-friendly, and surprisingly fancy-looking for something so easy to make. Whether you’re whipping it up for a dinner party or just upgrading your leftovers, it’s the kind of recipe that always comes through. Ready to dive into this timeless classic? Let’s do it!
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Rice Pilaf
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings depending on size
- Category: Dinner
- Method: Easy
Description
Rice Pilaf Reimagined: Easy, Flavorful, and Full of Surprises
Ingredients
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 2 cloves of garlic, finely diced (or more, garlic lovers)
- A big handful of spaghetti, broken into pieces
- 2 cups rice
- 4 1/4 cups water
- A small bushel of kale, chopped fine
- 2 tablespoons capers
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Start by melting the butter in a big pot or saucepan.
- Toss in your chopped onion and garlic, letting them soften up and smell amazing.
- Next, break up your spaghetti into small pieces (about 2 inches).
- Add them to the pot and stir while they brown. Get them a deep brown, keep stirring so they don’t burn!
- When your spaghetti’s golden, mix in the rice, coating it lightly in the buttery goodness.
- Add the water, turn up the heat just until it boils, then lower it way down.
- Cover the pot and let it simmer for about 25 minutes.
- Check that all the water gets absorbed; it’s worth the wait.
- Once the rice is fluffy and done, stir in your finely chopped kale, capers, Italian seasoning, and a good sprinkle of salt and pepper.
Serve it up:
- This pilaf is a dream fresh off the stove, but it’s also great cold.
- Pro tip: Mix leftover rice with a dollop of mayo for a quick, creamy salad.
- For dinner, I paired it with baked cod topped with a smear of mayo, baby spinach slivers, and crispy Panko crumbs. Fancy? Not really. Delicious? Absolutely.
Equipment
Buy Now → Notes
Created, Prepared, Tried, and Tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 102
- Sugar: 1.3 g
- Sodium: 470.8 mg
- Fat: 4.2 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 1.1 g
- Protein: 2.5 g
- Cholesterol: 10.2 mg
Would this convince you to give this Rice Pilaf a shot? Because if you love a simple recipe yet feels a little extra, this might just be your new favorite.
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