Rice Pilaf

Rice Pilaf is simply gorgeous! It's a really tasty side dish and so easy to make.

The word pilaf in France is simply the term used for the cooking method of sautéing the rice in fat before you add the cooking liquid.

If you shy away from cooking rice because you have had no success with it in the past then this is the method for you - it produces perfect rice every time!


• 1 1/2 oz (3 cups, 40gm) butter or oil such as olive oil

• 1 medium size onion, finely chopped

• 1 lb (2 cups, 450gm) long grain rice

• 1 1/4 pints (3 cups, 750 mls) chicken stock or vegetable stock, or water ( the stock gives good flavour)

• 1/2 teaspoon dried thyme

• 1 small bayleaf

• Chopped fresh parsley, dill or chives to garnish

• Salt and black pepper to taste


• Melt the butter in a heavy based pan and add the onion, cook slowly until it is just softened.

• Add the rice and continue to cook for about 2 minutes until it is translucent (stir all the time)

• Add the chicken or vegetable stock and the dried thyme and salt and pepper.

• Bring to the boil and immediately reduce the heat to a simmer.

• Cover with a piece of greaseproof paper or foil and put the lid on top.

• Continue to cook at this low heat for 20 minutes but don't be tempted to lift the lid, keep it on!

• Serve your delicious rice with freshly chopped herbs to garnish.

You can serve rice pilaf with whatever you wish - it is good with salads as well as meats, poultry and chicken and is absolutely delicious with curry!

If you are vegetarian or just prefer a plant based meal for a change it is excellent with freshly cooked vegetables such as tomatoes and beans.

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