This rice pilaf recipe uses a blend of Carolina® Jasmine With Red and Wild Rice cooked in chicken broth to add both flavor and texture to your meal. The rice blend is seasoned to perfection with butter, onion, celery, parsley, dried thyme, sage, salt and pepper.
Melt the butter in a large skillet over medium heat. Saute onion in butter until golden, about 3 minutes.
Add broth, rice, and celery; bring to boil. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed.
Stir in parsley, thyme, sage, pepper and salt. Cover and let stand 10 minutes before serving.
If desired add in sliced mushrooms with the onion and cook until the onion turns golden.
To make this recipe vegan, use 1 tablespoon of oil instead of butter and swap in vegetable broth for chicken broth.
This has got to be one of the easiest and perfect rice pilaf recipes to serve for your next meal. If you’re new to making rice pilaf, start with this naturally vegetarian recipe. Use it to serve with chicken or beef or add in additional vegetables like this Shiitake Mushroom Rice Pilaf.
Use it as a meal prep plan and bring it with various dishes throughout the week to keep a nice variety without too much work.
The combination of Jasmine and Red and wild rice adds an unbeatable variety of textures and colors to this dish, making it all the more appetizing. It’s also an excellent way to cook with more wild rice.
Rice Pilaf dates back to ancient times in the Middle East and India but has spread all over the world in many different flavors and varieties. What really crowns this dish are the cooking ingredients. Once the rice blend has cooked in the broth, add in the parsley, thyme, sage, pepper and salt. Many other classic dishes have a similar beginning, like for example the rice pudding origin is unknown exactly, but may have originated in the same location but has now extended throughout the world.