Easy Rice Pilaf

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This rice pilaf recipe is an easy side dish that uses red-and-brown Indonesian Volcano Rice, which is cultivated in mineral-rich volcanic soil and is high in magnesium, manganese and zinc. You can substitute any brown rice. We added seasonal fresh English peas for color; edamame, fresh green chickpeas or thawed frozen peas would work well, too. To cook fresh peas, blanch them in boiling water for 2 minutes or until tender but not mushy, drain, and rinse in cold water.

Easy Rice Pilaf


Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: Serves 6

Easy Rice Pilaf


  1. 1 teaspoon canola or olive oil
  2. 1/4 cup finely minced onion
  3. 1 cup Indonesian Volcano Rice or any brown rice
  4. 1-3/4 cups water
  5. Sea salt
  6. 1 bay leaf
  7. 1 cup cooked fresh English peas OR 1 cup thawed frozen green peas
  8. 2 tablespoons chopped flat-leaf parsley
  9. Freshly ground black pepper to taste


Preheat oven to 350 F.

Heat oil in a large saucepan over medium-high heat. Add onion and sauté 2 minutes or until tender. Add rice and sauté 1 minute. Add water, salt and bay leaf; bring to a boil. Cover, transfer to oven, and bake for 30 minutes.

Remove from oven and fluff with a fork. Cover and let stand 10 minutes. Discard bay leaf, and stir in peas and parsley. Add pepper to taste.


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