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Spoonful of gluten free rice pilaf with carrots and parsley lifted from bowl
Elle

Gluten Free Rice Pilaf Recipe

Gluten free rice pilaf made with fragrant basmati rice, herbs, and veggies. Fluffy, healthy, and easy to prepare—perfect for dinner or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Healthy Recipes
Cuisine: Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice such as basmati or jasmine
  • 2 tablespoons olive oil or avocado oil
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 cups gluten free vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon turmeric optional
  • 1/4 cup chopped parsley or dill
  • 1/4 cup frozen peas or diced carrots optional

Equipment

  • Medium saucepan with lid (for cooking the pilaf)
  • Cutting Board and Chef’s Knife (for chopping onions, garlic, and herbs)
  • Measuring cups and spoons (for precise rice, orzo, stock, and seasonings)
  • Wooden spoon or heatproof spatula (for stirring)
  • Small bowl (for prepping ingredients)
  • Colander or sieve (for rinsing rice, if needed)

Method
 

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. In a saucepan, heat olive oil over medium heat and sauté the chopped onion for 2–3 minutes until translucent.
  3. Add the garlic and rice, toasting for 2–3 minutes until lightly golden and aromatic.
  4. Pour in the gluten free vegetable broth along with salt, pepper, and turmeric and bring to a boil.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer the rice pilaf for 15 minutes without lifting the lid.
  6. Remove from heat and let the rice pilaf rest, covered, for 10 minutes to steam evenly.
  7. Fluff with a fork, then stir in chopped parsley and peas or carrots, and serve warm.

Notes

  • You can swap white rice for brown rice to increase fiber and make the recipe heartier.
  • Leftover pilaf can be stored in the fridge for up to 4 days and reheated with a splash of broth.
  • Add lemon zest or sautéed mushrooms for extra flavor and nutritional value.