posted in Dinner at 6

Classic Rice Pilaf Recipe

Here’s an easy, Classic Rice Pilaf Recipe for you:

Classic Rice Pilaf Recipe

Call me addicted to Rice-a-Roni.  Guilty, as charged.  I’ve always love the stuff a little too much.  I know that eating rice from a package isn’t as good as making it homemade, so I decided to go for it.  I made some homemade rice pilaf.  It was so easy!

Classic Rice Pilaf Recipe -

All that’s involved is toasting some orzo pasta in butter with onions and garlic.  Rice and broth are added in later and cooked until tender.  No more Rice-a-Roni for me!  And hopefully for you too 🙂

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Classic Rice Pilaf Recipe


  • 2 tablespoons butter
  • 1/2 cup orzo pasta
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 1/2 cup uncooked white rice
  • 2 cups chicken broth
  • salt and pepper, to taste
  • 1 tablespoon finely chopped parsley, optional


  1. Melt the butter in a medium skillet over medium-low heat.  Add pasta and onion; cook until the pasta is golden brown and the onion has softened.  Add garlic and cook until fragrant (1 minute).  Mix in the rice and chicken broth, turn heat to high and bring to a boil.  Reduce heat to medium-low, cover and simmer for 20 to 25 minutes (until liquid is absorbed and the rice is tender).
  2. Remove from heat, stir, and add salt and pepper to taste.  Stir in parsley, if using.
SOURCE: (adapted from AllRecipes)

Here are a few more rice recipes you might like:

16 Responses to “Classic Rice Pilaf Recipe”

  1. postedJan 7, 2016 7:32 PM

    I’ve never made Rice Pilaf but that looks really good. I think with some Parmesan cheese on top and maybe some diced tomatoes, this would make a great lunch for me.

    • postedJan 8, 2016 9:07 AM

      sounds good!

  2. postedJan 8, 2016 6:46 AM
    Kathy F

    I find putting a little chicken bouillon in makes it even better.

  3. postedJan 8, 2016 5:43 PM

    i have been making pilaf for years…..a little different from this recipe.

    Never use orzo pasta, it just does not have that rounded flavor that

    flat macaroni has. Also, i always use fine vermicili in the mix. Toasting

    the rice somewhat releases that flavor needed, as well the other two

    ingredients. I do not use chopped onions either, finely mashed garlic

    is awesome. Assuming you like onions, then you should like garlic.

    I use evoo in place of the butter, of course when this is fully cooked the

    butter is added in the end result. Believe me, nothing else compares

    when this is served piping hot…..

    • postedJan 8, 2016 9:58 PM

      Sounds good- I personally love the orzo, but I do like vermicili so I can’t wait to try that!

  4. postedJan 9, 2016 4:32 PM

    hopefully you did understand my commentary regarding the vermicili?

    it is part of the mix, that is; flat macaroni, rice and the vermicili. The flat

    macaroni is much more flavorful than the orzo you speak of…..good luck!

  5. postedJan 9, 2016 4:33 PM

    By the way, do you have a good recipe for white minnestrone? Not the red.


  6. postedJul 4, 2016 9:21 AM

    Is the pasta precooked first?

    • postedJul 7, 2016 5:02 AM

      No, use dry uncooked pasta.

  7. postedJul 18, 2016 9:33 AM

    Made the recipe as written and it was great! Big hit with my husband. I’ll be adding it to our regular dinner rotation.

  8. postedOct 6, 2016 3:36 PM

    I second adding the vermicelli, just measure of 4 oz into a ziplock and crunch it with your hands to make the pieces smaller.
    I find it adds a nutty quality to the taste. Then I mix in slivered almond, golden raisins, and finely diced celery, about 4 oz each. I really like that combo.

  9. postedFeb 10, 2017 2:26 PM

    Never, ever buy boxed rice pilaf again. Making this recipe for the second time in eight days.

  10. postedJun 15, 2017 7:00 PM
    Diana M

    What type of rice? Minute rice or regular white rice

    • postedJun 21, 2017 5:12 PM

      regular white rice

Leave a Comment