sides mediterranean

Mediterranean Rice Pilaf with Herbs

Fluffy, aromatic rice pilaf with olive oil, herbs, and toasted pine nuts. The versatile grain side that complements any Mediterranean meal.

vegetarian gluten free
More Recipes
Prep 10 min
Cook 25 min
Total 35 min
Servings 6
Difficulty Easy

Ingredients

Instructions

  1. Rinse the rice in cold water until the water runs mostly clear. This removes excess starch for fluffier rice.

  2. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

  3. Add the garlic and cook for 30 seconds until fragrant.

  4. Add the drained rice to the pot. Stir to coat each grain with oil. Toast the rice for 2 minutes, stirring frequently—this develops nutty flavor.

    Tip: Toasting the rice is key. You'll smell it become fragrant and see the grains turn slightly translucent at the edges.

  5. Pour in the broth. Add bay leaf, thyme sprigs, salt, and pepper. Stir once to distribute.

  6. Bring to a boil, then immediately reduce heat to lowest setting. Cover tightly and cook for 18 minutes. Do not lift the lid.

  7. Remove from heat. Let stand covered for 5 minutes (steam finishes cooking).

  8. Meanwhile, toast pine nuts in a dry pan over medium heat until golden, about 2–3 minutes. Watch carefully—they burn quickly.

  9. Remove bay leaf and thyme sprigs. Fluff rice with a fork. Fold in toasted pine nuts, parsley, dill (if using), and lemon zest.

  10. Taste and adjust seasoning. Serve warm.

Storage & Meal Prep

Refrigerate leftover pilaf in an airtight container for up to 5 days. Reheat with a splash of broth or water in a covered pan over low heat to restore moisture. Freezes well for up to 3 months — thaw overnight in the fridge before reheating.

FAQ

Can I use brown rice instead of white for this pilaf?

Yes, but increase the broth to 3.5 cups and the cooking time to 40-45 minutes. Brown rice has more fiber and a nuttier flavor, though the texture will be chewier than the classic version.

Why is rinsing the rice important?

Rinsing removes surface starch that causes rice to clump and become gummy. For pilaf, you want separate, fluffy grains. Rinse until the water runs mostly clear, usually 3-4 rinses.

What can I serve Mediterranean rice pilaf with?

This pilaf pairs beautifully with grilled or roasted meats, fish, and braised vegetables. It works as a base for grain bowls or alongside stews like Greek lentil soup. It also complements a mezze spread.

Nutrition Facts

6 Servings

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Vegetables
Onion (Yellow/White)
77 g
Garlic
6 g
Grains & Bread
Long Grain White Rice
278 g
Nuts & Seeds
Pine Nuts
26 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Bay Leaf
0.5 g
Fresh Thyme
2 g
Fresh Parsley
12 g
Fresh Dill
10 g
Lemon Zest
2 g
Salt
4.5 g
Black Pepper
0.5 g
Liquids
Vegetable Broth
660 g

Per Serving

416kcalCalories
8gProtein
72gCarbs
10gFat
2gFiber
Sodium
408mg18% DV
Potassium
206mg4% DV
Calcium
38mg3% DV
Iron
4.2mg23% DV
Magnesium
37mg9% DV
Vitamin C
2.1mg2% DV
Vitamin A
167µg19% DV
Vitamin K
14.9µg12% DV
Folate
189µg47% DV
Long Grain White Rice
Extra Virgin Olive Oil
Onion (Yellow/White)
Garlic
Vegetable Broth
Bay Leaf
+7 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Good rice pilaf is a foundation. It goes under grilled meats, alongside braised vegetables, or as part of a mezze spread. It’s more than plain rice but simpler than a full grain salad.

The technique matters: rinse the rice (removes starch, prevents stickiness), toast in oil (develops flavor), cook covered without peeking (steam is essential), rest before fluffing (finishes cooking evenly).

This version uses olive oil, but you can substitute butter for a richer Greek-style pilaf. The herbs are flexible too—use what you have. Fresh is better than dried for the finish, but dried herbs can go in during cooking.

Toasted pine nuts aren’t essential, but they add a luxurious touch that makes this worthy of a dinner party.

Variations

Greek-Style: Use butter instead of olive oil. Add a cinnamon stick while cooking. Finish with toasted almonds.

Lemon Herb: Increase lemon zest to 1 tablespoon. Add lemon juice at the end.

Saffron Pilaf: Steep a pinch of saffron in the warm broth before adding.

Vegetable Pilaf: Add diced carrots and peas during the last 5 minutes of cooking.