Red Onion Pilaf

    (468)
    40 mins

    A simple but tasty rice side dish.


    444 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon (15ml) olive oil
    • 1 red onion, chopped
    • 1 1/2 cups long-grain white rice
    • 1 teaspoon ground black pepper
    • 2 cups (500ml) chicken stock

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a saucepan over medium heat.
    2. Add the onion and cook until soft.
    3. Stir in the rice and continue cooking until rice is coated with oil.
    4. When rice begins to colour slightly, add pepper to season and pour in the stock.
    5. Bring to the boil, reduce heat to low, cover, and simmer 20 minutes.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (468)

    Reviews in English (352)

    MonicaMoreira
    0

    I have not tried it as yet.. but will soon. It looks simple, esy to make, and delicious. Thank you  -  16 Feb 2013

    by
    153

    As I started to make this recipe I realized I didn't have onions on hand. After looking through the cupboard, I narrowed down the choices to an envelope of Liptons dried soup mix and a can of French Onion Soup. FOS won out.... Pureed the onions in the soup and then added chicken broth to make up the difference in liquid. Wonderful with substitutions ~  -  13 Aug 2011  (Review from Allrecipes US | Canada)

    by
    134

    This will be going into our regular meal rotation! I used a yellow onion (all I had - I rarely buy red) and sauteed it in half butter, half olive oil, and cut back on the pepper, to 1/4-1/2 tsp (I just grind it in). Delicious! It's a very flexible recipe provided you stay within the 1:2 rice:water ratio. We also like to add a bit of minced garlic just before adding the broth. Editing to add sometimes it takes a little longer than 20 minutes (I find it takes 25-30). Using equal portions of onion and rice (ie. 1 cup of raw onion, 1 cup of uncooked rice) seems to offer the perfect ratio (for us). Also very good if you let the onions turn translucent prior to adding the rice so they brown a bit while you "toast" the rice.  -  20 Jul 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 4 collections