Herbed Rice Pilaf
I was looking for inspiration as I was planning for the week and I decided to head into my childhood cookbook to see what would catch my eye and my Nana’s Herbed Rice Pilaf immediately brought me back to her kitchen ❤️. As I’ve mentioned before, I was my grandmother’s sous chef on a Sunday afternoon and this is definitely a side I remember chopping vegetables and constantly stirring for in preparation for creating a fabulous Sunday meal.
I’m not ashamed to admit, that I loved Rice A Roni growing up; particularly Beef and Pilaf flavor. I remember this recipe was great because it tasted like it was Pilaf Rice A Roni, but made from scratch by Nana; what could be better 👍. She did use 1 package of Lipton Chicken Noodle Soup Mix, which is probably why it tasted so similarly to Rice A Roni. I plan to opt for my chicken stock and poultry seasoning instead and that will give it a similar flavor. You could certainly use my grandmother’s recipe and it will be amazing.
- 1 cup uncooked long grain rice
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves chopped garlic
- 1/4 cup butter
- 2 1/2 cups of chicken broth
- 2TBS minced fresh parsley
- 1TBS poultry seasoning
- 1/2tsp dried thyme
- 1/4tsp sage
- 1/4tsp salt and pepper
- 2TBS chopped pimentos, optional
- Creates 6 servings
- 20 minutes to prep
- 30 minutes to cook
My instructions match nana’s closely ❤️
1. In a large skillet, cook the rice, celery, onion and garlic in the butter, stirring constantly until the rice has been browned.
2. Stir in the next six ingredients and bring to a boil.
3. Reduce heat, cover and simmer for 15 minutes. Keep that cover on!
4. Remove from the heat and let stand, covered for 10 minutes. Again, keep that cover on for even rice cooking!
5. If you’re using pimentos, stir those in before serving.
6. Serve warm. This side is great with fish or grilled chicken, cheers!