Seasoned Rice Pilaf - Longhorn Steakhouse Style Seasoned Rice - How to make seasoned rice pilaf

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water can be used to reduce sodium content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is usually cheaper and cooks faster.

bay leaves

💰Cheaper: dried thyme

Dried thyme can add flavor without the cost of bay leaves.

Wash and rinse rice before cooking. Drain all the water and toast the rice grains in little butter if you wish to have a more distinct, nutty grains.

Choose to cook rice over stove top or using an electric rice cooker.

For stove top - Toast rice in little butter or oil for few minutes and then add chicken broth or stock. Bring this to a rolling boil and then reduce the heat to low, cover saucepan and simmer until rice is tender and liquid is absorbed, for 15-17 minutes. When done, fluff up with a fork and set aside. (Add required salt if the stock is unsalted)

For Electric Rice cooker - Add toasted or rinsed plain long grain rice to the inner cooking pan. Pour the required broth or stock and cook according to rice cooker setting. When done, fluff it up with a fork and set aside.

Melt butter in a pan, sauté minced garlic, diced onion and red pepper with sugar, salt and black pepper.

Sauté until the onion turns soft and the veggie cooks tender.

Add cooked rice and stir fry until well combined.

Add fresh parsley and stir fry for few seconds and switch off!

Serve warm as a side for grilled chicken, steaks, seafood or veggie tempura!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens