Fluffy, aromatic rice toasted in butter with fresh herbs
Herb Rice Pilaf
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Herb Rice Pilaf
Fluffy, aromatic rice toasted in butter with fresh herbs
★4.5(25)
A fragrant herb rice pilaf with long-grain rice toasted in butter, simmered in broth, and fluffed with fresh parsley and dill.
5m
Prep Time
20m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Rice pilaf elevates plain rice from an afterthought into a proper side dish. Toasting the rice in butter before adding broth gives each grain a nutty depth and ensures they stay perfectly separate and fluffy.
Fresh herbs folded in at the end add color and fragrance. This pilaf pairs with practically anything — chicken, fish, steak, or roasted vegetables.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Herb Rice Pilaf is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 1.5 cups long-grain white rice
- 2.5 cups chicken or vegetable broth
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 small onion, finely diced
- 2 tbsp fresh dill, chopped
Instructions
- 1
Melt butter in a saucepan over medium heat. Add diced onion and cook until softened, about 3 minutes.
- 2
Add dry rice and stir constantly for 2 minutes until the grains are lightly toasted and fragrant.
- 3
Pour in broth and bring to a boil. Reduce heat to low, cover, and cook for 17 minutes without lifting the lid.
- 4
Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
- 5
Fold in chopped parsley and dill. Season with salt and pepper. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Long-grain white riceBasmati or jasmine rice
Both are aromatic and work beautifully.
Fresh herbsDried herbs (1 tsp each)
Less vibrant but still flavorful.
Chicken brothVegetable broth
Keeps it vegetarian.
Tips & Storage
Pro Tips
Do not stir the rice while it cooks — this releases starch and makes it sticky.
Rinsing the rice before toasting removes surface starch for even fluffier results.
Add a bay leaf to the broth for extra aromatic depth.
Taste and adjust seasoning at every stage of cooking — what tastes right before cooking often needs adjustment after.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Microwave with a splash of water and a damp paper towel for 2 minutes. Stovetop with a bit of butter works too.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (1 cup) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates38g
Fat1g
Fiber1g
Sugar4g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use brown rice?
- Yes. Increase broth to 3 cups and cooking time to 40 minutes.
- Can I add nuts or dried fruit?
- Yes. Toasted pine nuts, slivered almonds, or dried cranberries are popular additions.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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