published Jan 13, 2023, updated Jun 21, 2024 Rice pilaf is a beloved dish with roots that trace back to Alexander the Great. You’ll find versions of it throughout the Middle East — some scattered with pine nuts and baked in ghee, some with ground beef, and others still stewed with meat and carrots. This rice pilaf recipe is a quick one, with toasted almonds, dried apricots, feta, parsley, and citrus. With those flavors involved, it’s undeniably Mediterranean. Though not every Mediterranean rice pilaf recipe out there includes orzo, I can’t resist its velvety texture and firm yet chewy bite. The variety in textures keeps things interesting! Some like to add vegetables to their rice pilaf. In keeping with the Mediterranean theme, you might choose to include carrots, kale, mushrooms, mushrooms, or bell peppers. Pilaf is an amazingly flavorful side dish to accompany any protein, with some of my favorites including chicken parm meatballs, chicken piccata, and shrimp.
Recommended Tools
Skillet – You can make this rice pilaf recipe with any deep, nonstick pot or pan with a lid.
Storing and Reheating
Allow any leftovers to come to room temperature before transferring to an airtight container. You can either refrigerate for up to 4 days or freeze for 2 months. Let frozen leftovers thaw at room temperature.
Basmati – Prepare this recipe with long grain rice such as basmati or jasmine. Orzo Pasta – You could also make this Mediterranean rice pilaf recipe with arborio rice or pearl barley. Or, if you’d prefer not to use pasta at all, simply substitute with more basmati. Chicken Stock – Preparing the basmati and pasta in stocks adds way more flavor than if you used plain water. To make this rice pilaf recipe vegetarian-friendly, use mushroom or vegetable stock. Almonds – Toasting these nuts only takes a few minutes, but adds a delightful crunch and earthy, toasty flavor. Feta Cheese – Cheese isn’t always present in rice pilaf, but I love it for its creaminess and salty, tangy taste. Goat cheese is a great alternative — with an admittedly stronger flavor. Dried Apricots – Chewy dried fruit adds yet another layer of texture, and the subtly sweet, tart flavor of apricots is perfect against the salty feta and nuts. Dried figs are a good substitute. Parsley – Fresh herbs are a must in Mediterranean cooking. Cilantro, oregano, and chervil are potential substitutes. Lemon Wedges – A squeeze of fresh, sour lemon juice enhances every other flavor on the plate.
To reheat, transfer to a microwave-safe bowl. Add a tablespoon of water, cover, and microwave for 2 to 3 minutes on high heat. Love this recipe? Share it with the world on Pinterest.
