Name: Crowd-Pleasing Savory Pilaf Recipe
Prep time: 10 min
Cook time: 47 min
Total time: 57 min
Yield: 6
Cuisine: US
Ingredients: 1/2 cup pine nuts; 1/4 cup unsalted butter; 2 ounces spaghetti, broken into 1/2-inch pieces; 1/4 cup finely minced yellow onion; 1/2 teaspoon minced garlic; 1 1/4 cups uncooked jasmine rice, rinsed; 2 1/4 cups chicken broth, preferably low-sodium; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley, for garnish

Pilaf

Everybody Loves Pilaf

Aug 29, 2025
by Adalberto Nienow
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

47 mins
TOTAL TIME

57 mins
SERVING

6 People
VIEWS

3

Elevate your next meal with this enchanting rice pilaf, a symphony of flavors and textures that's guaranteed to be a crowd-pleaser. Toasted pine nuts, delicate strands of browned spaghetti, and fragrant jasmine rice dance together in a rich chicken broth, creating a harmonious side dish that complements any main course.

Ingridients

Adjust Servings

1/2 cup pine nuts

1/4 cup unsalted butter

2 ounces spaghetti, broken into 1/2-inch pieces

1/4 cup finely minced yellow onion

1/2 teaspoon minced garlic

1 1/4 cups uncooked jasmine rice, rinsed

2 1/4 cups chicken broth, preferably low-sodium

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, for garnish

Nutrition

Carbohydrate

41 g
Cholesterol

20 mg
Fiber

1 g
Protein

7 g
Saturated Fat

6 g
Sodium

82 mg
Sugar

1 g
Fat

14 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 mins

Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts in a single layer on a baking sheet. (2 minutes)

02

Step

10 mins

Toast pine nuts in the preheated oven until golden brown and fragrant, about 8-12 minutes. Watch carefully to prevent burning. Remove from oven and set aside. (10 minutes)

03

Step

1 mins

In a medium saucepan, melt butter over medium-low heat. Increase heat to medium, add the broken spaghetti pieces, and stir frequently until the spaghetti is coated in butter and lightly browned, about 3-5 minutes. (5 minutes)

04

Step

4 mins

Add minced onion and garlic to the saucepan and cook until softened and fragrant, about 2 minutes. (2 minutes)

05

Step

2 mins

Stir in the rinsed jasmine rice and cook for another 3-5 minutes, stirring constantly, allowing the rice to toast lightly in the butter and absorb the flavors. (4 minutes)

06

Step

3 mins

Pour in the chicken broth, bring the mixture to a boil, then reduce heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed. (20 minutes)

07

Step

19 mins

Remove from heat and let the pilaf sit, covered, for 5 minutes to allow the steam to evenly distribute and the rice to fully absorb any remaining moisture. (5 minutes)

08

Step

5 mins

Fluff the pilaf with a fork, then gently stir in the toasted pine nuts and fresh parsley. Season with salt and freshly ground black pepper to taste. (2 minutes)

For a richer flavor, consider using brown butter instead of regular melted butter. Brown the butter in the saucepan before adding the spaghetti, being careful not to burn it.
Rinsing the jasmine rice before cooking removes excess starch, resulting in a fluffier pilaf.
Feel free to experiment with other nuts, such as slivered almonds or chopped walnuts, in place of pine nuts.
For a vegetarian option, substitute vegetable broth for chicken broth.
The pilaf can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water if needed.

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Adalberto Nienow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.