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You are here: Home » Food Preparation » Recipes » Allergy Friendly » Low Vitamin A Recipes » Simple, Elegant Rice Pilaf

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Simple, Elegant Rice Pilaf

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Simple Elegant Rice Pilaf | When my daughter asked for "lamb on a stick" (aka rack of lamb) for her 2nd birthday, I was proud as punch -- and then whipped up this rice pilaf, garnished with rosemary from our tiny urban balcony garden, to go alongside! It's simple, elegant, and perfect for any special occasion. | TraditionalCookingSchool.com

On my daughter’s second birthday, she asked for “lamb on a stick”, aka rack of lamb.

First of all, I was proud as punch that she asked for something so sophisticated. Clearly, I was an excellent parent — as if her favored tastes had anything to do with me!

My next question was, What am I going to serve with it?

Thankfully, she was our only child at the time, so the cost of a rack of lamb dinner wasn’t as eye-crossing as it would be now that we’ve added two hungry, carnivorous boys to the family…

This was at a time when we lived in a very urban area on the third-floor of an apartment building and we had just decided to grow all the food we possibly could on our tiny balcony. The first thing I had planted was a rosemary bush, and since rosemary accompanies lamb and other meats so well, I decided to add it to the buttery rice she loved.

Thus, this very simple pilaf was born and it’s been a regular staple on our dinner table ever since. We serve it at “regular” dinners, special holiday dinners, and even lunch every now and then.

And yes, typically pilafs have vegetables. You’re certainly welcome to add some if you so desire, but the reason I don’t call for any is specifically to keep this super simple, frugal, quick, and able to accompany pretty much anything.

It makes an especially lovely addition to the Thanksgiving table as well, so be sure to share it around on Pinterest, Facebook, or print it to give to friends who might be looking for Thanksgiving, Christmas, or Easter inspiration.

Happy feasting!

3.5 from 2 votes
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Simple Rice Pilaf

This very simple pilaf will soon be a regular on your dinner table. Perfect for special occasions and weeknight meal, even lunch, you'll love it as much as I do. 

Serves 4 to 6.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Soak 12 hours
Total Time 12 hours 30 minutes
Servings 4 servings
Calories 535 kcal
Author Kresha Faber

Ingredients

  • 2 cups long-grain rice white or brown
  • 4 cups pure water warm
  • 1 tablespoon raw apple cider vinegar *
  • 4 tablespoons grass-fed butter
  • 2 to 3 large shallots finely chopped**
  • 4 cups chicken stock OR pure water
  • 1/2 teaspoon sea salt
  • 1 6-inch sprig fresh rosemary

Instructions

Soaking stage:

  1. Place rice in a glass or ceramic bowl and pour water over. 

  2. Stir in vinegar, then cover with a tea towel or other loose cloth and let sit for 12 to 24 hours. 

Cooking stage:

  1. After soaking, drain the rice through a strainer and rinse gently. 

  2. Set rice aside. 

  3. Melt butter in a heavy-bottom saucepan or Dutch oven over medium heat until it bubbles. 

  4. Add shallots and cook until they’re translucent but have not browned, about 3 to 4 minutes. 

  5. Add the soaked, drained rice and sauté just until the grains begin to turn golden brown, 1 to 2 minutes. 

  6. Stir frequently.

  7. Add chicken stock, salt, and the rosemary sprig, then reduce heat to medium-low and cover. 

  8. Cook, covered, until all water has been absorbed and rice is tender, 15 to 25 minutes, depending on the type of rice you've used.

Recipe Notes

  • *You can use lemon juice, whey, or other acidic medium in place of raw apple cider vinegar.
  • **You can use either white or yellow onions in place of the shallots in the recipe, provided they’re finely diced, but if you’ve got access to inexpensive shallots, they’re definitely preferable!
  • You may also add vegetables if you so desire, such as peas, chopped carrots, or lima beans. Add them after the shallots have caramelized but before you add the rice.
  • To serve, remove the sprig of rosemary (many of the leaves will likely have fallen off into the rice, which is perfect). Spoon into a serving bowl and top with a small sprig of fresh rosemary for garnish, if desired.
Nutrition Facts
Simple Rice Pilaf
Amount Per Serving
Calories 535 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 752mg33%
Potassium 400mg11%
Carbohydrates 85g28%
Fiber 2g8%
Sugar 5g6%
Protein 13g26%
Vitamin A 350IU7%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Other Soaked Whole Grain Recipes

  • Gluten-Free 4-Grain Breakfast Porridge (w/ easy soaking step!)
  • Perfect Soaked Rice {Instant Pot or any pressure cooker}
  • Soaked Brown Rice Recipe (Baked & Stove Top Options!)
  • How to Soak & Cook Whole Grains

Do you love rice pilaf, like my daughter? Will you try this recipe?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Celebrations Food Preparation Low Vitamin A Recipes Recipes Side Dishes Side Dishes (Gluten-Free)

About Kresha Faber

Kresha is the primary writer and blog editor at NourishingJoy.com, a website dedicated to real food, sustainable living, natural homemaking, and joyful parenting. She is the mother of three young children, the wife of one handsome organic farmer, an opera singer, a cloth diapering instructor, and an avid researcher. She and her husband share a passion for living life thoughtfully and intentionally in response to God's grace in their lives and she loves to share good meals (and good wine!) around a very large table.

Reader Interactions

Comments

  1. Zoe Dednam says

    October 15, 2015 at 1:55 am

    Good Day
    I started following your blog only recently. Probably a silly question…. but why do you soak the rice with vinegar?

    Reply
    • Kresha Faber says

      October 15, 2015 at 11:45 pm

      That’s a great question, actually! 🙂

      Nearly all grains – including rice – are soaked with an acid before cooking them to make them more digestible and their nutrients more bio-available. It’s a traditional food preparation you’ll hear mention of a lot around here. 🙂

      There’s more information on this post: https://traditionalcookingschool.com/2009/07/06/grain-cooking-chart/

      I hope that helps!

      Reply
      • Zoe Dednam says

        October 16, 2015 at 3:29 am

        Thank you Kresha. I’m going to read the link you posted.

        Reply
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