Dill-icious Rice Pea-laf: An easy rice pilaf recipe!

This homemade rice pilaf recipe is quick and easy, and chances are good that you have all the ingredients in your kitchen right now!

I don’t know about you, but I’m no stranger to boxed rice mixes. Before I started The Weary Chef, a meat, roasted vegetable, and some sort of Rice-a-Roni was dinner at least once or twice every week.  While it is easy to grab a box of seasoned rice mix to accompany most any meal, that box also includes lots of sodium, preservatives, and other ingredients you might be better off avoiding.

That’s why I started making my own rice side dishes more often, like this simple rice pilaf recipe loaded with sweet peas and dill. This is a very simple side dish that goes great with just about any meat. I usually have all the ingredients in my kitchen at any given time. Use fresh dill and parsley if you have it, but dried works fine too.  The only amounts you need to stick to strictly are the rice and liquid. You can adjust the herbs or add in other things like finely diced carrots or slivered almonds if that’s your thing. Make it your own, and I bet you’ll be making this easy rice pilaf on the regular!

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Dill Rice Pilaf

This simple rice dish is lightly flavored with dill and peas. It goes especially well with chicken or fish.

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Course

Side

Prep Time

3 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tablespoon olive oil
• 1/4 white or yellow onion finely diced
• 2 cloves garlic crushed or minced
• 1 cup white rice uncooked
• 2 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian dish)
• pinch kosher salt
• freshly ground black pepper to taste
• 1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped
• 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, minced)
• 1/2 cup frozen peas

Course Side Prep Time 3 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 1 tablespoon olive oil 1/4 white or yellow onion finely diced 2 cloves garlic crushed or minced 1 cup white rice uncooked 2 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian dish) pinch kosher salt freshly ground black pepper to taste 1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, minced) 1/2 cup frozen peas

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Instructions

1. Heat oil over medium heat in a medium pot. Add onion and sauté until tender, about 3 minutes. Add garlic and sauté one minute longer.
2. Stir in rice, and sauté for about 3 minutes, stirring constantly. Add broth, salt, pepper, dill, and parsley. Bring to a low boil, then reduce heat to simmer and cover. Cook 10 minutes.
3. Stir in frozen peas, and simmer an additional 10-12 minutes, or until liquid is absorbed.

I have a love affair with rice. It’s true. That’s why I have an entire rice bowl category of dinner recipes, and here are a couple other rice side dishes I know you’ll like!