Herbed Rice Pilaf

There’s something incredibly comforting about a warm bowl of rice that’s been cooked with fresh herbs and sautéed vegetables and today I’m excited to share a Herbed Rice Pilaf that brings that comfort in the simplest and most flavorful way. This pilaf is one of those dishes I love returning to because every ingredient works together to create a light aromatic side that elevates any meal without requiring much effort.

I’m sharing this recipe because I love how versatile and reliable it is whether I’m serving roasted chicken pan-seared fish grilled veggies or a cozy stew. Every time I make it the gentle fragrance of herbs and buttered rice fills the kitchen with a sense of home. I also appreciate how quickly it comes together which makes it perfect for both weeknights and special dinners.

I’m excited for you to try this because once the onions and celery soften in butter and the rice begins soaking up all those savory flavors you’ll see how easy it is to transform ordinary rice into something memorable. And I love how the fresh parsley added at the end brightens the dish instantly.

Ingredients

• Rice – I use cooked long-grain white rice because it stays fluffy and absorbs flavor beautifully.
• Celery – Adds crunch and freshness to the pilaf.
• Onion – Provides a savory aromatic base.
• Butter – Helps sauté the vegetables and gives the pilaf richness.
• Parsley – Adds bright herbal flavor at the end.
• Dried herbs – I like using thyme or oregano for depth.
• Black pepper – Adds warmth and balance.
• Salt – Enhances every ingredient.
• White pepper (optional) – Adds mild heat and a subtle earthy flavor.
• Sesame seeds (optional) – Adds nutty texture.
• Green peas (optional) – I sometimes stir these in for color and sweetness.

Tools You’ll Need

• Large skillet – Perfect for sautéing vegetables and combining the rice.
• Wooden spoon – Helps mix ingredients without damaging the grains.
• Cutting board – For prepping celery onions and herbs.
• Chef’s knife – Ensures clean and easy chopping.
• Measuring cups and spoons – Keeps the seasoning amounts balanced.
• Mixing bowl – Handy if you want to combine herbs before adding.

Instructions

Step 1: Prepare the Vegetables

I begin by chopping the celery and onion because these form the fresh savory base of the rice pilaf.

Step 2: Melt the Butter

In a large skillet I melt the butter then add the onions and sauté them until they become translucent and fragrant.

Step 3: Add Celery

I stir in the chopped celery and cook it until it softens which builds flavor and texture.

Step 4: Mix in Rice

I add the cooked rice and gently fold it in letting it warm through and absorb the buttery flavor.

Step 5: Season

I sprinkle in salt black pepper dried herbs sesame seeds and white pepper then stir everything so the flavors meld evenly.

Step 6: Add Parsley

I fold in fresh parsley which brightens the entire dish right before serving.

Step 7: Optional Add-Ins

If I have peas on hand I toss them in at the end for a pop of sweetness and color.

Step 8: Taste and Adjust

I always taste the pilaf and adjust seasonings to suit my preference.

Step 9: Serve

Once everything is warm and fragrant I serve it fresh from the skillet.

Tips

I like using day-old rice because it stays fluffy and doesn’t clump. Adding a splash of broth while warming the rice gives it even more flavor. You can also toast the sesame seeds for a richer nutty note and feel free to stir in diced bell pepper for extra color.

Ways to Serve

I love serving this Herbed Rice Pilaf alongside grilled chicken roasted salmon or pan-seared steak because its light savory flavor complements proteins beautifully without overpowering them. It also works well with vegetable dishes like sautéed greens roasted carrots or stuffed peppers and pairs wonderfully with Mediterranean or Middle Eastern meals. When I’m hosting I like serving it in a warm bowl on the table so guests can spoon it beside their main dish.

Storage Instructions

I store leftovers in an airtight container and keep them in the fridge for up to four days. When reheating I like to warm it in a skillet with a splash of broth or water to bring back moisture. It can also be frozen for up to two months.

Frequently Asked Questions

Can I use fresh herbs instead of dried?

Yes fresh herbs work beautifully just add more since their flavor is gentler.

Can I use brown rice?

Absolutely just make sure it’s cooked beforehand and note that it adds a slightly nuttier flavor.

Can I add more vegetables?

Yes bell peppers carrots peas or green onions are great add-ins.

Can this be made ahead?

Yes simply reheat gently with a bit of added moisture.

See You in the Kitchen

I hope you enjoy making this Herbed Rice Pilaf as much as I do because it’s simple fragrant and incredibly reliable. I’d love to hear how you pair it so save it for your next meal and let me know how it turns out.

Happy Cooking!

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