Rice pilaf is a classic dish of rice gently sautéed in butter or oil with aromatics, then simmered in broth until fluffy and separate. This version uses long-grain rice and orzo pasta for a nutty, toasted flavor, and it’s a versatile side that pairs with nearly any main. While the exact calorie count varies by ingredients and portion, this recipe gives you a reliable baseline and shows you how to calculate it for your own batch.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 small yellow onion, finely chopped (about 1/2 cup / 75 g)
- 1 cup (190 g) long-grain white rice, rinsed and drained
- 1/2 cup (90 g) orzo pasta (or other small pasta shape)
- 2 cups (480 ml) low-sodium chicken or vegetable broth
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon (4 g) fresh parsley, chopped (optional, for garnish)
Instructions
- Melt the butter in a medium saucepan (about 3-quart capacity) over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- Add the rinsed rice and orzo to the pan. Stir to coat with the butter. Cook, stirring frequently, until the orzo turns golden brown and the rice smells nutty, about 3–4 minutes. Do not let the butter burn.
- Pour in the broth and add the salt and pepper. Stir once, then bring to a boil over high heat.
- Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer gently for 15 minutes. Do not lift the lid during cooking.
- Remove the pan from the heat and let it stand, still covered, for 5 minutes. This allows the rice to absorb any remaining liquid and steam evenly.
- Fluff the pilaf with a fork. Taste and adjust salt if needed. Garnish with parsley if using, and serve warm.
Tips
- Rinse the rice: Rinsing removes excess starch, which helps keep the grains separate and fluffy. Skip this step if you prefer a slightly stickier texture.
- Don’t skip the toasting: Toasting the orzo and rice in butter before adding liquid is what gives pilaf its characteristic nutty flavor and prevents a mushy texture.
- Use a tight lid: A loose lid lets steam escape, which can leave the rice undercooked or uneven. If your lid isn’t tight, cover the pan with foil before putting the lid on.
- Substitute the orzo: If you don’t have orzo, use broken spaghetti, vermicelli, or even small soup pasta. Or skip the pasta entirely for a plain rice pilaf – just reduce the broth to 1 3/4 cups (420 ml) and keep the cooking time the same.
Serving Suggestions
Serve rice pilaf as a side to roasted chicken, grilled fish, lamb chops, or a hearty vegetable stew. It also works well as a base for sautéed vegetables or a bed for a saucy curry. For a complete meal, you can stir in cooked peas, carrots, or toasted almonds just before serving.
Variations
- Herbed Pilaf: Add 1 teaspoon dried thyme or oregano along with the salt, or stir in 2 tablespoons chopped fresh dill or chives after cooking.
- Mushroom Pilaf: Sauté 8 oz (225 g) sliced mushrooms with the onion until browned before adding the rice.
- Spiced Pilaf: Add 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, and a pinch of cinnamon with the rice for a Middle Eastern twist.
- Vegetable Pilaf: Stir in 1 cup (150 g) frozen peas and carrots during the last 5 minutes of cooking.
Storage and Reheating
Refrigerate leftover rice pilaf in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, add a splash of broth or water and warm in a microwave or in a skillet over medium heat, stirring occasionally, until hot throughout (165°F / 74°C if checking with a thermometer). You can also freeze pilaf in a freezer-safe bag or container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How many calories are in an ounce of rice pilaf? A typical serving of this rice pilaf (about 1/2 cup, or 4 oz by weight) has roughly 140–160 calories. That means approximately 35–40 calories per ounce. The exact number depends on your broth, butter, and pasta type. To get a precise count, weigh your final cooked pilaf and divide the total calories of your ingredients by the number of ounces.
Why is my rice pilaf mushy? Mushy pilaf usually comes from too much liquid, stirring during cooking, or using a short-grain rice. Long-grain rice stays separate. Also, avoid stirring after adding the broth – just let it simmer undisturbed.
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook and needs more liquid. Use 1 cup (190 g) brown rice, increase the broth to 2 1/2 cups (600 ml), and cook for 40–45 minutes instead of 15. The orzo will be very soft, so you may prefer to toast and cook it separately and stir it in at the end.
Can I make rice pilaf in a rice cooker? Yes. Sauté the onion, rice, and orzo in a skillet first, then transfer to the rice cooker, add the broth, and cook according to your machine’s settings. The texture may be slightly softer than stovetop, but it works well.
Is rice pilaf gluten-free? Not as written, because orzo is wheat pasta. To make it gluten-free, replace the orzo with a gluten-free small pasta or simply omit it and use 1 3/4 cups (420 ml) broth. Ensure your broth is gluten-free too.
How do I make it lower in calories? Use olive oil instead of butter, reduce the amount to 1 tablespoon, and skip the orzo. That will cut about 20–30 calories per serving. You can also use a low-sodium broth and reduce added salt.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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