Serve up an easy side dish tonight with this Simple Brown Rice Pilaf. Based on whole grain and packed with flavor, it’s a great supporting actor.
This rice is delicious served with enchiladas or as a base for Chicken and Gravy.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Rice pilaf is one of my go-to side dishes. Hubs could eat the whole pan himself. There’s just something about the combination of butter, onion, rice, and chicken broth that comes together in a happy, comforting way.
While I’ve made rice pilaf plenty of times with white, long grain rice, I’ve been making it more and more with whole grain brown rice. The texture is a little different, a tad stickier than when made with white rice.
But, my husband still can eat the whole pan by himself. So you know it’s just as good. We’ll call it nutritious and delicious. 😉
What Is The Difference Between Rice And Rice Pilaf?
Usually rice is cooked in water. It can be steamed, boiled or baked.
Rice pilaf though varies in the preparation of the rice. It is usually sauteed first in butter or oil. Then it’s cooked in a stock or broth.
What’s the best rice for rice pilaf?
For this recipe we used a brown rice, but the best rice for rice pilaf is a long grain rice. We also love using basmati rice like with our Lemon and Herb Rice Pilaf, but jasmine rice would also work.
Short grain rice, can be used but it can tend to get a bit clumpy.
How Do You Make Brown Rice Pilaf?
-
In a large skillet with a lid, melt the butter over medium heat. Add the rice and onion.
-
Saute until the rice the becomes opaque and the onion starts to become translucent.
-
Add the chicken broth and parsley and bring to a slight boil. Cover and reduce the heat. Cook for 40 minutes, covered, until the liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.
How I make this good:
Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)
One glance at this recipe and you’ll know you’ve got the real deal. When possible I use homemade chicken stock since it’s so easy to make and practically free if you’re already roasting a chicken.There are no mixes or bottled sauces here. Just real good food!
How I make this cheap:
Here are some of the strategies I use to make this recipe more economical:
- Buy in bulk. I know that Costco is the best place to buy ingredients in bulk, like brown rice or chicken stock, when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where. If you don’t think you’ll eat through a ten pound bag of rice too quickly, split the purchase with a friend or store the extra in the freezer to extend its shelf life. Yes shopping at Costco can save you money, if done right.
- Make my own stock. Homemade chicken stock is so easy to make and practically free if you’re already roasting a chicken or buying rotisserie chickens. Extract all the flavor from the bones before you toss them.
Tools I use to make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- 5-quart pot with lid – I have this one. It’s perfect for cooking chili or a big pot of rice.
Brown Rice Pilaf Recipe
Ingredients
- ¼ cup butter
- 2 cup long grain brown rice uncooked, short or long grain
- ½ onion chopped for ½ cup
- 4 cup chicken stock
- 1 tablespoon parsley (chopped)
- salt
- black pepper
Instructions
- In a large skillet with a lid, melt the butter over medium heat. Add the rice and onion.
- Saute until the rice the becomes opaque and the onion starts to become translucent.
- Add the chicken broth and parsley and bring to a slight boil. Cover and reduce the heat. Cook for 40 minutes, covered, until the liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.
Notes
- Buy in bulk. I know that Costco is the best place to buy ingredients in bulk, like brown rice or chicken stock, when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where. If you don’t think you’ll eat through a ten pound bag of rice too quickly, split the purchase with a friend or store the extra in the freezer to extend its shelf life.
- Make my own stock. Homemade chicken stock is so easy to make and practically free if you’re already roasting a chicken or buying rotisserie chickens. Extract all the flavor from the bones before you toss them.
Nutrition
Are you looking for more good cheap eats?
- grab one of my deluxe meal plans
- read through the recipe archives
- check out my cookbooks
- subscribe to my weekly newsletter
- check out my recipes on Life as Mom
- follow my Good Cheap Eats pinboard on Pinterest
- subscribe to the Good Cheap Eats YouTube channel
Originally published November 22, 2010. Post updated March 25, 2017.
Amy
I made it in the Instant Pot! Sauteed the butter, rice, & onion in the IP then added only 2.5 cups of broth. I didn’t bother letting it come to a boil. I just turned it on the high pressure for 22 mins, then 10 minute natural release, then quick release. I opened it up, gave a store, seasoned and devoured it! Thanks for the simple, yet delicious recipe!!
Jessica Fisher
So glad you enjoyed it, Amy!
Amy L
I discovered this recipe several months ago, and it has since become a “go-to” in our home. Easy, simple, delicious. I follow your advice and buy brown rice in bulk, and make my own stock. Good and cheap ?
Thank you!
Jessica Fisher
Yay for good, cheap, and everyone likes it!
Janet
I weaned my family from only white rice to our go to mix now of half white and half brown rice. I gradually added a bit of brown rice to recipes and over time the family got used to the 50/50 mix. I tried this recipe, adjusting the time a bit. No leftovers.
Jessica Fisher
So glad you liked it. My family doesn’t particularly comment when I do brown or white, so I think they’ve acclimated. You’re well on your way!
Caterina Murdaca
Can I ask how you mixed the white and brown rice? Wouldn’t the white rice be overcooked and brown rice chewy?
beth
can i use minute rice for this recipe
Jessica Fisher
I don’t think so. You’ll need regular long grain rice. You can use white, just decrease the cooking time to 20 minutes.
laura
It look really good. Jessica, or anyone, Sorry if is to much to ask, but can you please
Tell me what type of brown rice you use? And also what type of orzo rice you use? I have never bought any of them. Please and thank you.
Jessica Fisher
I typically buy long-grain or basmati brown rice. And the orzo is whatever Trader Joe’s carries. It’s a pasta.
Robbin
How many does this recipe serve? I wish there was nutrition info, but I can figure that part out.
Thanks.
Jessica Fisher
Four to six, depending on what else you’re serving.
Jen
So my onion was completely mushy when I went to use it tonight for this recipe… so I sautéed the rice in the butter and then added a packet of Lipton Onion Soup Mix with the broth… not exactly a “clean” recipe anymore but it was a fantastic mistake. Thanks! 🙂
Jessica
That’s okay! Use what ya got. I call that a win!
Ally
How many servings is this recipe??
Jessica
It serves six to eight.
Jenny
This sounds good. Going to make that inside while we grill Asian marinated chicken with some red pepper and zucchini.
Heather Ratliff
FYI, when I try to click the “Print This Recipe” link, it just prints a blank sheet.
Jessica
It loads fine for me. I’m not sure what the problem is.
STL
@Heather Ratliff,
Jessica, I’m going to try this tonight. But I also wanted to let you know that I’ve tried printing several of your recipes, four or five last night, and none of them printed out for me either. I had the same trouble when I printed from another location a month or so ago too. The only way I get it to work is to highlight the text and print the “selection only,” but not using your print button. Still, thanks for the recipe. I’m going to double it tonight to keep some for later in the week and to freeze some as well. Stacy
Jessica
@STL, that’s really odd. It prints for me just fine. What browser are you using? (I use google chrome.)
Jen J.
I just wanted to let you know that I made this rice tonight and it was a HUGE hit!! Thanks so much for such an easy and wonderful recipe! My 5 yr. old said that it is his new favorite. 🙂
Sandra
Tried this tonight…yum! I made mine with 1 c. brown rice and 1 c. orzo pasta, and it came out great! Thank you!
Jessica
@Sandra, I just bought some orzo. Gonna have to try that!
Micha
I have no idea how I missed this. Rice pilaf is a new favorite side dish here.
I make mine pretty much the same except after the liquid has come to a boil I carefully transfer it all to a casserole dish then cover and bake it in a 350 or 375 degree oven.
Emily
I made this a couple weeks ago to go with baked chicken and it was delicious! Last night, I used this recipe as a starting point and created a Mexican version to go with enchiladas. It turned out really well, and I will be posting it on my blog soon, with a link to your original recipe, of course!
Erin
We just had this for dinner tonight and it was delicious! I did half the recipe since there are just 4 of us and that includes a 1 yr old and 4 yr old, but it was really easy to put together. I used fresh parsley because I didn’t have any dried parsley. Definitely a new go to side dish for us!!
AllieZirkle
We had this for dinner tonight. I sauted the rice & onion in a skillet and then cooked the rice, onion, broth, and parsley in the rice cooker. The rice cooker clicked after 40 minutes. The rice is tasty but a bit al dente. My guess is the stove top works best but the rice cooker works well too! And no, it wasn’t an extra dirty pan by sauting the rice & onion stove-top as I used the skillet to cook up our veggies. Yum!
🙂 Allie
Kelley
Another great recipe easily converted to veg by using vegetable broth and a little salt! Delicious!
Keli
Jessica,
Would you still cook the rice 40 minutes if you use regular white rice?
Jessica
No, if you’re using white rice, reduce the cooking time to 20 minutes.
Paris
I actually used white rice and cooked for 40 minutes! It came out perfect and super yummy!
Emily
Saw this post and since I hadn’t planned dinner yet, I made this and threw some salmon on the grill. It was delicious. Thanks foe my new go-to rice recipe!
Jessica
Isn’t it easy? Thanks for letting me know how it worked for you!
Anna
I’m excited to try this recipe I have minimal rice experience 🙂