The Best Rice Pilaf

Why is this the best rice pilaf? Because it is my Mom’s recipe. White rice cooks to perfection in the oven with just a few surprising ingredients.

I have been eating rice pilaf for a long time, since the late 1970’s is my earliest memory. This recipe is directly from my Mom’s hand-written recipe card. She made this every year for Christmas dinner. Serving it with ham, green beans and rolls. Usually a cranberry Jello salad too. I’ve researched a lot of rice pilaf recipes on Google. None of them look like my Mom’s. I doubt she created it herself, but I never asked her where she might have gotten the original recipe. What’s the secret to making the best rice pilaf? It’s beef consommé. The flavor in this rice is so comforting and delicious. I hope you try it and let me know what you think!

What is Rice Pilaf?

Pilaf is the American spelling for the British word Pilau. This dish can be traced to both Asian and Middle Eastern cuisines. Rice Pilaf is fluffy rice, cooked in a stock or broth (in this case, beef consommé, which is clarified beef stock) with the addition of meat, sometimes spices and/or vegetables. Based on this definition, there is a lot of room for interpretation as to what makes the best rice pilaf. Like I said, for me, that means my Mom’s recipe.

Ingredients for The Best Rice Pilaf

• Margarine – if you don’t keep margarine on-hand or if you have some other objection to it, you can use butter instead.
• Onion
• Green Pepper
• Mushrooms – use the 4-ounce cans of mushrooms stems and pieces. I have tried using fresh mushrooms in the past and they just aren’t as good in this dish.
• White Rice – I have tried substituting brown rice, but I really think white rice has the best flavor and texture for this recipe.
• Beef Consommé

How to make The Best Rice Pilaf

1. Preheat the oven to 350 degrees F.
2. Finely chop both the onion and green pepper.
3. Add one stick of margarine and the chopped onion and green pepper to a large, Pyrex measuring cup (or similar microwave-safe dish).
4. Microwave in one minute increments, stirring after each minute, until the margarine (or butter) is completely melted.
5. Drain two cans of mushrooms and add them to a large, clean bowl.
6. Add the rice, onion and green pepper mixture, and two cans of beef consommé.
7. Stir the mixture until well combined.
8. Carefully pour the rice mixture into a 9×13 casserole dish.
9. Bake the rice on the center rack of the oven at 350 degrees F, uncovered, for one hour.

Kitchen Tips

• My favorite knife for chopping vegetables
• 4-cup Pyrex measuring cup
• Casserole dish similar to what I use for this recipe
• 4-oz can of mushrooms stems and pieces
• Campbell’s Beef Consommé

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