Rice has always been my nemesis. That and hardboiled eggs...I can never seem to get either of them right. But this rice pilaf recipe? I rock at it!
It's fancy enough to be appropriate for a Thanksgiving or Christmas dinner side dish, but it's also great for every night dinners. My kids love the flavor and I never have to worry about there being a ton left over.
If you're a fan of leftovers, try doubling the recipe and you'll have plenty to take for lunches throughout the week. If you only need 4 servings, just cut the recipe in half and you'll have more than enough.
I hope your family enjoys this easy rice pilaf recipe as much as mine does!
Makes: 8 servings
- 4 cups of rice
- 4 cups of water
- 2 tbsp of chicken base
- 2 carrot
- 2 celery
- 2 tbsp of parsley
- 2 tbsp of green onions
- 2 tsp of dill
- Pinch of season salt
- Prepare to cook rice according to package instructions. (Cook 8 servings.) Prior to cooking, add 1 tbsp of chicken base to the water prior to cooking the rice.
- While the rice is cooking, prepare carrots, celery, parsley, and green onions.
- Dice parsley and green onion; set aside.
- Use a manual food chopper to mince the carrots and celery.
- In a small skillet, saute the carrot and celery until they are tender. Remove from heat and allow to cool.
- Once the rice is fully cooked and carrots and celery are ready, add them all into a large bowl and mix thoroughly.
- Add the parsley, onions, dill and seasoned salt and mix again thoroughly.
- Rice is now ready to be served and can be garnished if desired.