Rice Pilaf

When did we stop eating Rice Pilaf? Why did we stop eating Rice Pilaf? It is so, SO good! This side goes along so well with so many main courses and I’ve never heard of a single person that didn’t love it!

Rice Pilaf

Course: Side Dish
Author: The Mill Town Kitchen


  • 3 tbsp Butter
  • 3/4 cup Jasmine Rice
  • 1/4 cup Fideo Cut Spaghetti (you can also break up regular uncooked spaghetti)
  • 1/2 Yellow Onion finely diced
  • 1 1/2 cups Chicken Stock


  • Melt your butter in a deep sauce pan that has a tight fitting lid
  • Saute your onions in the butter until they begin to soften, about 2 minutes
  • Add the rice and pasta and toast until slightly browned (it will smell amazing!)
  • Pour in your chicken stock and bring it to a boil. Give it a good stir to make sure nothing sticks to the bottom of your pan 
  • Cover with a tight fitting lid.  Turn the heat to low and let it simmer for 15 minutes
  • Once the time is up, remove the pan from the heat and let it sit covered for 5 minutes before fluffing the rice with a fork 
  • Add a pinch of salt and fluff to combine.  Taste for seasoning before serving

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