Rice Pilaf Recipe | Super Delicious and Easy Side Dish

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber, while white rice is more economical.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame is high in protein, while canned beans are budget-friendly.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, and sunflower seeds are a cost-effective alternative.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning is economical.

Start by measuring 1 cup of long-grain rice and set it aside.

Measure 2 cups of chicken stock using the same measuring cup as the rice for accuracy.

Chop the onion into small pieces.

In a small non-stick saucepan, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.

While the onion is cooking, break up the vermicelli noodles into smaller pieces.

Add the broken vermicelli noodles to the pan with the onion and cook until they start to brown, stirring frequently.

Once the noodles are browned, add the rice to the pan and stir to coat it with the oil and mix with the onions and noodles for about 2-3 minutes.

Pour in the chicken stock and add the salt, stirring to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to low and cover the pan.

Let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Remove the pan from heat and let it sit covered for 5 minutes to allow the flavors to meld.

Toast the pine nuts in a separate dry skillet over medium heat until golden, about 3-4 minutes.

Fluff the rice pilaf with a fork before serving and stir in the currants or sultanas.

Top the pilaf with the toasted pine nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens