American · easy
Buttered Rice Pilaf
Long-grain white rice toasted in butter with onion and garlic, then cooked in chicken broth. Not instant rice. Not plain white rice. This version has real flavor and is the side dish that actually pairs well with the proteins in your weekly plan rather than just filling space on the plate.
- 27 min
- Total
- 4
- Serves
- $1.80
- Est. cost
- 240
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Dairy-free
Parent noteUniversally accepted. More flavor than plain rice, still plain-tasting enough for picky eaters. Contains gluten if using regular broth; use gluten-free broth to keep it gf.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Long-Grain White Rice1 1/2 cups
- Chicken Broth3 cups
- Butter2 tbsp
- Yellow Onion, finely diced1/2 small
- Garlic, minced1 clove
- Salt1/2 tsp
Method
- 01
Melt butter in a medium saucepan over medium heat. Add diced onion and cook 3 minutes until softened.
- 02
Add garlic and rice. Stir and cook 2 minutes until rice is lightly toasted.
- 03
Pour in chicken broth and bring to a boil.
- 04
Reduce heat to the lowest setting, cover tightly, and cook 18 minutes without lifting the lid.
- 05
Remove from heat and let sit, covered, for 5 minutes.
- 06
Fluff with a fork, taste for salt, and stir in a small pat of butter.
- 240
- Calories
- 5g
- Protein
- 40g
- Carbs
- 6g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
