Spring Rice Pilaf Recipe

Fresh & light Rice Pilaf with veggies and great Spring flavors for the perfect side dish to any meal! Made with butter, onions, dill, & chicken broth for incredibly flavored rice.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Spring Rice Pilaf

Servings: servings

Calories: 133kcal

Author: Jessica & Nellie

Ingredients

3 TBSP butter
½ tsp dried dill
½ cup diced onion
2 cups uncooked long grain rice
½ tsp salt
3 cups chicken broth
½ cup water
1 cup matchstick carrots
1 cup frozen peas thawed
½ cup finely diced red bell pepper
⅓ cup slivered almonds toasted
1 TBSP lemon juice
2 TBSP parsley

Instructions

Start by dicing the onions and gathering all the ingredients.
Melt the butter in a 2-qt saucepan over medium heat. Add dill and onion and cook until onions are translucent.
Add in rice and stir until onions are well combined. Add in the salt, chicken broth, and water. Stir to combine. Increase the heat and bring the mixture to a boil. Then reduce heat to low, cover, and simmer for 20 minutes.
Gently stir in carrots, peas, bell pepper, almonds and lemon juice. Cook, uncovered, for another 7-8 minutes, until vegetables are soft. Top with parsley and serve.

Notes

Leftover rice pilaf should be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool to room temperature before refrigerating.

For longer storage, store it in an airtight container or freezer bag. When stored properly, it can last for up to 3 months in the freezer.

Nutrition