Rice Pilaf

This is a great side dish recipe I like to make. It comes out of the Lion House cookbook.

It calls for simple ingredients to make a flavorful rice. I use my mini food processor to mince the onion and celery. I also use bouillon cubes to make the broth.

Rice Pilaf | realmomkitchen.com

Rice Pilaf
  • 2 Tbsp butter or margarine
  • 1 cup uncooked rice
  • ¼ cup minced onion
  • ⅓ cup minced celery
  • 3 cups hot chicken broth
  • 2 Tbsp chopped parsley (I use 1 Tbsp dried)
  • ¼ cup slivered almonds (optional but so yummy if you have them)
  1. In a large sauce pan, melt butter. Add rice, onion, and celery, cook and stir until slightly brown.
  2. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes)
  3. Add parsley and almonds just before serving. Toss slightly. Makes 8½ cup servings.


This is the original picture from this post. The above was updated in March 2016.


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