Mediterranean
Herbed Rice Pilaf
Rice is toasted in butter with onion, then simmered in broth until the grains stay separate. Parsley and lemon go in at the end.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Toasting the rice keeps the grains separate.
- Broth seasons the rice from the inside.
- The lid stays on so the steam finishes the cook.
- Herbs are raw so they stay green.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Melt the butter in a saucepan over medium. Cook the onion 3 minutes, until soft.
- 2
Add the rice and stir 1 minute, until the grains look glossy.
- 3
Pour in the broth and salt. Bring to a boil, then cover and simmer on low 16 minutes.
- 4
Turn off the heat and rest, covered, 5 minutes.
- 5
Fluff with a fork and fold in parsley and lemon zest.
Pro tips
- Do not lift the lid while it simmers.
- If the rice is still firm, add 2 tbsp water and cover 3 more minutes.
- Use vegetable broth to keep it vegetarian.
Easy substitutions
- White rice
- Basmati rice
- Butter
- Olive oil
- Parsley
- Dill
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Sprinkle with water and reheat covered until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 220
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 5 g
- Fiber
- 1 g
Budget friendly · Stovetop · Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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