Gluten Free Classic Rice Pilaf

Total time40 min

Prep time10 min

Cook time25 min

Every grain of long-grain white rice gets toasted in melted butter until it turns opaque and faintly nutty, then simmered low and slow in savory chicken broth with sautéed onion, garlic, and a bay leaf for depth. The result is a pot of fluffy, tender rice where every grain stays distinct instead of clumping together — no mushy centers, no soggy edges. A quick rest off the heat and a fork-fluff at the end give it that light, restaurant-style texture, and a scatter of fresh parsley brightens the whole dish right before serving. It's an easy, versatile side that pairs with roasted chicken, grilled fish, or a simple weeknight protein, and it's a solid, reliable option for a gluten free table.

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups low-sodium chicken broth
½ tsp salt
¼ tsp black pepper
1 bay leaf

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a medium saucepan over medium heat until the foam subsides.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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