I love this easy pilaf recipe, and what’s even BETTER is you can use my Basic Bone Broth recipe to make the stock to use IN the pilaf. I did! I skimmed the top 1/2 cup or so of oil off of the top, if you don’t have that much or use canned broth you can just use about the same amount of vegetable oil and coat the bottom of a pan, heat to medium low.
Start by dicing up 2-3 carrots and half of an onion and half of a cup of fresh parsley and sautee in the pan with the oil until soft.
Add the rice and sautee all together to get it just a little crispy
Nice and warm, and ready for the broth! I put in a little salt and pepper at this point just to add some flavor
Then pour in all of the broth, and a tbsp of Thyme (optional)
Let it simmer until the rice is cooked and all of the liquid is absorbed
And it looks something like this!
Serve it up and please, take a better picture than this. It was late, I was tired… I have no more excuses. But it sure was tasty and got gobbled up quickly!
I know, that picture isn’t the best but the dinner definitely was. I made some baked rosemary-oliveoil-sea salt green beans to go along with the pilaf and it was super good, my husband was even willing to eat it for lunch the next day and he hates eating the same thing two days in a row
- 3 cups chicken broth
- 1/2 cup oil
- 1 1/2 cup rice
- 1/2 onion chopped
- 2-3 carrots chopped
- 1/2 cup fresh parsley
- 1 tbsp Thyme optional
- Salt and pepper to taste
Heat 1/2 cup of oil to medium low in a pan
Add carrots, onions and parsley and sautee until soft
Add rice and brown slightly
Pour in chicken broth and thyme, simmer until all liquid is absorbed
Serve it up and take a picture!
What will you eat with your pilaf? Did you try it with beef broth? Other vegetables? Let me know in the comments below!