Herbed Rice Pilaf
A one-pot, meal prep-friendly recipe for herbed rice pilaf.
Servings: 4 people
Equipment
- 1 fine mesh strainer
- 1 medium saucepan
Ingredients
- 1 cup long-grain white rice basmati or jasmine rice
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 2 cups chicken stock vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup chopped fresh herbs mix of parsley, dill, thyme or chives
- zest of ½ lemon optional for brightness
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear. This helps remove excess starch, resulting in fluffier rice.
- In a medium saucepan, heat olive oil or butter over medium heat.
- Add diced onion and cook 3–4 minutes until soft and translucent.
- Stir in garlic and cook 30 seconds until fragrant.
- Add the rinsed rice and stir to coat. Toast for 1–2 minutes until slightly golden.
- Pour in broth, then season with salt and pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes. Don’t lift the lid.
- Remove from heat and let sit, covered, for 5 minutes to steam.
- Fluff with a fork, stir in fresh herbs and lemon zest if using.
Notes
Meal Prep & Storage
Cool completely before storing in airtight containers.
Keeps well in the fridge for up to 4 days.
Reheat gently in the microwave with a splash of broth or water to restore moisture.