Rice Pilaf

Return to This Week’s Menu

Rice Pilaf

Serves 4  | Prep Time: 10 minutes | Cook Time: 20 minutes

Rice pilaf to me should be exciting rice. Like a risotto, but with out the hassle of stirring. Once you got this down, you can go for some other flavor profiles. Continue on to find out. Pairs well with Chicken Basquaise


  • 1 medium onion
  • 4 garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup good qualitylong grain white rice (such as jasmine or basmati)
  • 1½ teaspoons curry powder
  • 1 ½ cups water / chicken / or veg broth
  • 1 cup frozen peas
  • ½ bunch cilantro, tough stems removed, chopped
  • ¼ cup roasted, unsalted pistachios or almonds, chopped
  • 1 lime (optional)

Chef Tips

  • Try fennel instead of onions
  • Add more veg like carrot and celery
  • Try carrot, coriander and dates
  • If you don’t have curry powder, perhaps you have turmeric


Step 1

Heat 2 tablespoons oil  in a Dutch oven or medium pot over medium. Cook onion and garlic, stirring often with a wooden spoon, until onion is translucent, about 5 minutes. Season with salt and pepper.


Step 2

Add 1 cup rice and stir until each grain is coated in oil, then continue to cook, stirring often, until ends of grains are almost translucent, about 3 minutes.


Step 3

Stir in 1½ tsp. curry powder until rice is coated and curry is sticking to bottom of pot, about 1 minute.


Step 4

Add 1½ cups water and stir, scraping bottom of pot with spoon to loosen spices. Bring to a simmer, then reduce heat to low and cover pot.


Step 5

Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Drape a kitchen towel over pot. Place lid on top and let rice continue to gently steam about 5 minutes (this also makes it fluffier).


Step 6

Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.