Ruby Tuesday Rice Pilaf Recipe for a Cozy Side Dish

This Ruby Tuesday-style rice pilaf pairs fluffy long-grain rice with toasted orzo, mild onion, carrot, and savory broth for a buttery, gently seasoned side dish. It is a home-cook-friendly version rather than an official restaurant recipe, and it works well alongside grilled mains or a simple weeknight dinner.

Ingredients

2 tablespoons (28 g) unsalted butter
1 teaspoon (5 ml) neutral oil, such as canola or avocado oil
1/2 cup (75 g) finely diced yellow onion
1/3 cup (45 g) finely diced carrot
1/3 cup (55 g) dry orzo pasta
1 cup (185 g) long-grain white rice
2 cups (480 ml) low-sodium chicken broth or vegetable broth, preferably warm
1/2 teaspoon (about 1.5 g) garlic powder
1/4 teaspoon (about 0.25 g) dried thyme
1/2 teaspoon (3 g) fine salt, or less if the broth is salted
1/8 teaspoon (about 0.3 g) black pepper
1 tablespoon (4 g) finely chopped fresh parsley
1 teaspoon (5 ml) lemon juice, optional

Instructions

Prepare the ingredients. Dice the onion and carrot finely so they soften quickly and distribute evenly through the rice. Measure the orzo, rice, seasonings, and broth before you start cooking. If the broth is cold, warm it in a small saucepan or microwave until hot but not boiling; warm liquid helps the pan return to a simmer promptly.
Soften the vegetables. Set a medium saucepan with a tight-fitting lid over medium heat. Add the butter and oil. When the butter has melted, stir in the onion and carrot and cook for 3 minutes, stirring occasionally. The onion should look translucent around the edges and the carrot should begin to soften, but neither needs to brown. If the butter starts to darken, lower the heat.
Toast the orzo and rice. Add the dry orzo and stir for 2 minutes, until several pieces turn lightly golden. Add the rice and stir for another 2 minutes, coating the grains with the buttery mixture. Keep the rice moving so the orzo toasts without scorching. This brief toasting gives the pilaf a nutty aroma and helps the separate grains keep their shape.
Add broth and seasonings. Pour in the warm broth, then stir in the garlic powder, thyme, salt, and pepper. Scrape the bottom of the saucepan once to release any toasted bits. Increase the heat and bring the liquid to a gentle boil, which should take about 2 minutes. As soon as it boils, stir once, cover the pan, and turn the heat to low.
Simmer until tender. Cook covered for 16 minutes without lifting the lid or stirring. The steady, low heat lets the rice absorb the broth evenly; opening the lid releases steam and can leave the grains unevenly cooked. At the end of the time, check quickly: the liquid should be absorbed and the rice tender. If a little liquid remains and the grains are still firm, cover and cook for 2 more minutes, then check again.
Rest and finish. Turn off the heat and leave the covered saucepan undisturbed for 5 minutes. Uncover and fluff the pilaf gently with a fork, lifting from the bottom without mashing the rice. Fold in the parsley and, if you like a brighter finish, the lemon juice. Taste and adjust the salt or pepper before serving warm.

Tips

Choose the right rice. Long-grain white rice gives the light, distinct grains associated with this style of pilaf. Medium-grain rice tends to be softer and stickier, while brown rice needs more liquid and a longer cooking time, so it is not a direct swap in this timing.
Use a snug lid and low heat. A loose lid allows too much steam to escape, and a burner set too high can scorch the bottom before the rice is tender. If your saucepan lid does not seal well, place a clean kitchen towel between the pot and lid, keeping the towel edges away from the burner.
Adjust salt for the broth. Low-sodium broth makes the seasoning easier to control. If using regular broth, start with only a pinch of added salt and taste after cooking; the broth reduces as the rice absorbs it. Vegetable broth makes the dish vegetarian, though its flavor may be a little sweeter or more herbal.
Keep the grains intact. Do not stir during the covered simmer, and fluff gently after the rest. If the pilaf seems slightly firm, add 1 tablespoon (15 ml) hot broth or water, cover, and cook on low for 2 minutes rather than adding a large splash all at once.

Serving Suggestions

Serve the pilaf warm as a side with roasted or grilled chicken, pork chops, baked fish, or a seared steak. Its mild, buttery seasoning also suits a plate of roasted vegetables, green beans, or a crisp salad, especially when the main dish has a stronger spice rub or sauce. For an easy meal, spoon it beside roasted vegetables and top with chickpeas or white beans; those additions make the plate more substantial without changing the pilaf itself.

For a family-style meal, transfer the rice to a shallow serving bowl and scatter a little extra parsley over the top. Keep it covered until you are ready to eat so the grains stay warm and moist. If serving buffet-style, set out a clean spoon and avoid leaving cooked rice at room temperature for extended periods; refrigerate leftovers within 2 hours.

Variations

Use a different broth. Vegetable broth keeps the dish meat-free, while chicken broth gives it a more savory, classic side-dish flavor. If you have only broth concentrate or bouillon, prepare enough for 2 cups (480 ml) according to its package directions and reduce the added salt because concentrates can be salty.
Swap the herbs. Replace the thyme with 1/4 teaspoon (about 0.5 g) dried rosemary, crushed between your fingers, or use 1 tablespoon (4 g) chopped fresh chives stirred in at the end. Rosemary is more assertive, so use a light hand; chives give a fresher onion note.
Add other vegetables. Replace the carrot with 1/3 cup (about 50 g) finely diced celery or add 1/4 cup (35 g) frozen peas after cooking, letting the covered pilaf stand for 5 minutes so the peas warm through. Avoid adding a large quantity of wet vegetables before simmering, since they can change the liquid balance.
Make it dairy-free. Use 2 tablespoons (28 g) plant-based butter or replace the butter with 2 tablespoons (30 ml) olive oil. Olive oil gives the pilaf a fruitier flavor and less of the rounded, buttery taste, but the rice and orzo still toast successfully.

Storage and Reheating

Cool the pilaf promptly and refrigerate it within 2 hours of cooking, storing it in a shallow, airtight container. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in a tightly sealed container for up to 2 months for best texture; thaw it overnight in the refrigerator before reheating. Rice can dry out in storage, so add a small amount of liquid before warming.

To reheat a single portion, place it in a microwave-safe bowl with 1 to 2 teaspoons (5 to 10 ml) of water or broth, cover loosely, and heat in short intervals, stirring once, until steaming hot. For a larger amount, warm it in a covered saucepan over low heat with a splash of broth, stirring gently as it loosens. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and only reheat the portion you plan to eat.

Frequently Asked Questions

Is this the exact Ruby Tuesday rice pilaf recipe?

No. This is a home-style, Ruby Tuesday-inspired version made with rice, orzo, vegetables, butter, and broth; it is not presented as an official restaurant formula. Restaurant recipes can differ, and seasoning or ingredient proportions may vary. This version is designed to deliver a familiar, savory pilaf texture with ingredients that are easy to find at a grocery store.

Can I make the pilaf without orzo?

Yes. Leave out the orzo and make the recipe with 1 cup (185 g) rice, but reduce the broth to about 1 3/4 cups (420 ml) because the pasta would otherwise absorb some of the liquid. Keep the same covered simmer as a starting point, then check the rice for tenderness. Without orzo, the dish will be closer to a simple seasoned rice pilaf and will lose the toasted pasta pieces.

Should I rinse the rice before cooking?

For this method, use the rice dry rather than rinsing it. Dry grains toast more easily in the butter, and rinsing can leave extra water in the saucepan that changes the liquid ratio. If you prefer to rinse rice, drain it very thoroughly and expect the finished grains to be a little less coated and potentially softer; avoid adding extra broth unless the rice needs it.

Why did my rice turn mushy or stick to the pan?

Mushy rice usually means there was too much liquid, the lid let out too little steam, or the rice cooked too long. Sticking or scorching is more often caused by heat that is too high, especially during the covered simmer. Use a heavy-bottomed saucepan, keep the burner on low once the broth boils, and leave the lid closed for the full 16 minutes before checking. Rice varieties and pans vary, so make small adjustments only after checking the texture.

Can I prepare it ahead of time?

Yes. Cook it up to a day ahead, cool it safely, and refrigerate it in a covered container. Reheat gently with a little broth or water and bring it to 165°F (74°C). For the freshest texture, you can also chop the onion and carrot and measure the dry ingredients in advance, then cook the pilaf shortly before serving. Do not leave cooked rice out at room temperature for more than 2 hours.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).