Lundberg organic rice pilaf is a versatile, flavorful side dish that turns simple pantry staples into something special. Using Lundberg’s high-quality organic rice, this pilaf combines aromatic vegetables, herbs, and a touch of toasted pasta or nuts for texture. It works beautifully because the rice is cooked in a flavorful broth with sautéed aromatics, absorbing every bit of seasoning, and the technique is forgiving enough for weeknight cooking.
Ingredients
- 2 cups (370 g) Lundberg organic long-grain brown rice (or Lundberg wild rice blend)
- 1 tbsp (15 ml) olive oil or butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 medium carrot, finely diced (about ½ cup / 75 g)
- 1 celery stalk, finely diced (about ½ cup / 75 g)
- ½ cup (60 g) orzo pasta or broken spaghetti (optional, for classic pilaf texture)
- 3 cups (710 ml) low-sodium vegetable or chicken broth
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) dried thyme or 1 tsp fresh thyme leaves
- 1 bay leaf
- ¼ cup (30 g) toasted slivered almonds or pine nuts (optional, for garnish)
- 2 tbsp (8 g) chopped fresh parsley, for garnish
Instructions
- Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well. This removes excess surface starch and helps the grains stay separate.
- Heat the olive oil or butter in a large saucepan or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Add the garlic and cook for 1 minute until fragrant. If using orzo or broken spaghetti, add it now and toast, stirring constantly, for 2–3 minutes until lightly golden. This step adds a nutty flavor.
- Add the rinsed rice and stir to coat with the oil and vegetables. Toast the rice for 2 minutes, stirring frequently, to enhance its nutty aroma.
- Pour in the broth, then add the salt, pepper, thyme, and bay leaf. Stir to combine. Bring the liquid to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 30–35 minutes for brown rice, or 45–50 minutes for a wild rice blend, until the liquid is absorbed and the rice is tender but still slightly chewy. Do not lift the lid during cooking.
- Remove the pot from the heat and let it sit, covered, for 10 minutes. This resting period allows the rice to steam and become fluffy.
- Fluff the pilaf with a fork, discard the bay leaf, and stir in the toasted nuts and parsley. Taste and adjust seasoning with more salt if needed. Serve hot.
Tips
- Don’t skip rinsing the rice: Lundberg brown rice has a natural bran layer that can be dusty. Rinsing prevents a gummy texture and helps the grains cook evenly.
- Use a tight-fitting lid: If steam escapes, the rice may be undercooked. If your lid is loose, place a clean kitchen towel between the pot and lid to trap steam.
- Toast the pasta or nuts: Toasting orzo or broken spaghetti in the oil before adding liquid gives a deeper, almost buttery flavor. Do the same for nuts, but toast them separately to avoid burning.
- Substitute the rice: If you don’t have Lundberg rice, use any high-quality organic long-grain brown rice or a blend. Adjust the cooking time according to the package instructions, as some blends cook faster.
Serving Suggestions
This pilaf is a perfect side for roasted chicken, grilled salmon, or seared pork chops. It also works well as a vegetarian main dish when paired with a simple green salad and a squeeze of lemon. The nutty, earthy flavors complement Mediterranean dishes like lamb kebabs or stuffed peppers.
Variations
- Vegetable-Packed: Add 1 cup (150 g) of frozen peas or diced zucchini during the last 5 minutes of cooking for extra color and nutrients.
- Herb-Forward: Stir in 2 tablespoons (8 g) of chopped fresh dill, mint, or basil after cooking for a brighter flavor.
- Spiced: Add 1 teaspoon (2 g) of ground cumin, coriander, or curry powder along with the garlic for a warming, aromatic twist.
- Cheesy: Fold in ½ cup (50 g) of grated Parmesan or crumbled feta after cooking for a creamy, salty finish.
- Nut-Free: Omit the nuts or replace with toasted sunflower seeds or pumpkin seeds for crunch.
Storage and Reheating
Store leftover pilaf in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth or water to a skillet over medium heat, then stir in the pilaf and cook until heated through, about 5 minutes. Alternatively, microwave in a covered bowl with a damp paper towel for 2–3 minutes, stirring halfway. For longer storage, freeze the pilaf in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use white rice instead of brown? Yes, but the cooking time will be much shorter—about 15–20 minutes for long-grain white rice. Reduce the broth to 2 cups (475 ml) and check for doneness earlier.
Why is my rice still crunchy after the cooking time? This usually happens if the lid didn’t seal well or the heat was too high, causing the liquid to evaporate too quickly. If the rice is still hard after the recommended time, add ¼ cup (60 ml) more broth and continue cooking covered for another 5–10 minutes.
Can I make this in a rice cooker? Absolutely. Sauté the vegetables and pasta in a separate pan, then transfer everything to the rice cooker with the rice and broth. Use the regular white or brown rice setting, depending on the rice type, and let it finish and keep warm for 10 minutes before serving.
Is Lundberg rice gluten-free? Yes, Lundberg rice itself is gluten-free. However, if you add orzo or regular pasta, the dish is no longer gluten-free. Use gluten-free pasta or omit it entirely for a gluten-free version.
Can I use chicken broth instead of vegetable? Yes, chicken broth adds a richer flavor. Just make sure it’s low-sodium so you can control the salt level.
How do I prevent the pilaf from being mushy? Avoid stirring the rice during cooking, as this releases starch and makes it sticky. Also, ensure you use the correct amount of broth—too much liquid will make it soft. For firmer grains, reduce the broth by ¼ cup (60 ml).
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