How to Make Gluten Free Rice Pilaf

If your household was anything like mine growing up, the boxed version of rice pilaf was a staple at many meals. And don’t get me wrong, that stuff was good. I don’t even think that it is particularly unhealthy, but if you are trying to reduce salt in your diet or just cut out processed foods overall, I got you.

The boxed version of rice pilaf was not gluten free and included vermicelli in some versions and orzo in others. My version not only offers a gluten free solution, replacing the gluten containing ingredients with basmati rice, but it’s also relatively simple to make and dare I say, is better than the boxed version.

This rice pilaf recipe would pair perfectly with grilled chicken. Try my harissa grilled chicken or my chicken with plum hot sauce if you’re graving something different.

Serves 4

Ingredients:

2 tablespoons butter

1/2 cup white rice

1/2 cup basmati rice

1 celery stalk, diced

1/2 onion, diced

2 cloves garlic, minced

1/4 cup pine nuts

1 teaspoon Syrian pepper or Bharat

2 cups chicken stock

1/4 cup parsley, chopped

Instructions:

1. In a medium sauce pan over medium heat, melt butter. Add celery and onion and sauté for about 5 minutes or until translucent. Add garlic and sauté for 30 seconds.
2. Add 1/2 cup white rice and toast the rice for a few minutes, stirring to make sure the rice does not stick.
3. Add basmati, pine nuts, and Syrian pepper. Pour in chicken stock and cover, bringing the mixture to a simmer.
4. Reduce heat to low and cook for 20 minutes. Fluff the mixture with a fork and add parsley and serve.