Onion Rice Pilaf

Onion Rice Pilaf

71 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Recipe by  FOODGU1

“A perfect side dish to any entree whether it be beef, chicken, pork or fish.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat the butter in a skillet over medium heat. Stir in the onion, and cook until soft and translucent.
  2. In a small saucepan, combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes. Remove from heat, let cool for several minutes, then fluff with a fork.

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Reviews (71)

Rate This Recipe


I recommend that you use LONG grain rice and increase the liquid to 2 cups. The ratio should be 1 part rice to 2 parts liquid for long grained rice. I also added mixed vegetables (SEE MY PHOTO).



To tell the truth, I cheated by cooking it in the rice cooker. First I dumped the rice in. Next I poured in the chicken broth and onions. I melted the butter in the microwave and mixed it into the rice cooker as well (I melted it so it would get evenly distributed)... Then set to cook. Turned out fine that way.



This is a great base recipe. I used regular rice, added some garlic, finely diced carrot and some fresh mushrooms. I will definately be making this a lot!

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Amount Per Serving (4 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Sarah's Rice Pilaf


next recipe:

Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk)