Gluten-Free Rice Pilaf
Published
Rice pilaf was one of my favorite side dishes growing up, but those larger “rice” pieces are actually pasta. I unfortunately had to leave the boxed version behind. This homemade gluten-free rice pilaf keeps all the cozy flavors and textures of the classic dish without the wheat. Toasted gluten-free pasta and fluffy long-grain rice are simmered with warm spices for a quick, 25-minute side that’s perfect for busy weeknights or holiday dinners.
Fortunately for me, this gluten-free rice pilaf comes together with pantry staples like gluten-free orzo, long-grain rice, and a handful of simple spices that recreate that classic pilaf flavor. Toasting the orzo adds a subtle nuttiness, while the garlic and onion bring just the right savory depth. It’s a cozy, budget-friendly side that feels a little more special. Plus, it’s super easy to customize—swap in your favorite spices or toss in sautéed mushrooms, peas, slivered almonds, or even a squeeze of lemon juice just before serving.
Tips for Success
- Toasting the pasta in oil before adding the liquid helps maintain its texture. Also, avoid overcooking by following the timing closely.
- I found that toasting the pasta first gives this dish that classic nutty flavor.
- I always let the rice sit off the heat, covered, for a few minutes before fluffing—it helps the texture finish setting up and makes each bite extra light and fluffy.
- If you feel like the rise is still undercooked but the liquid is fully absorbed, add a bit more and cook until tender.
Gluten-Free Rice Pilaf
Equipment
- 1 saucepan
Ingredients
- 1 cup long-grain white rice, such as basmati or jasmine
- 2 tablespoons olive oil
- 1/4 cup gluten-free orzo pasta, or spaghetti, broken into 1-inch pieces
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 2 cups chicken broth, Use veggie broth for a vegetarian version
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon dried thyme
- Optional: fresh parsley for serving
Instructions
- Rinse the rice under cold water until the water runs clear. (Rinsing rice is key to removing the starch and preventing stickiness—don’t skip this step.) Drain well.
- Heat olive oil in a pan over medium heat.
- Add the gluten-free orzo or broken spaghetti and toast for 2–3 minutes, stirring, until golden brown.
- Stir in onion, sautéing for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in the rinsed rice and cook for another 1–2 minutes.
- Pour in the broth, add salt, pepper, turmeric, and thyme, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until the rice and pasta are tender and the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff with a fork and serve. Top with fresh parsley if desired.
Notes
- If using brown rice, it will take longer to cook, and you’ll need to add an extra 1/2 cup of broth and increase the simmering time to about 35–40 minutes.
- Gluten-free orzo or broken gluten-free spaghetti work best, but thin rice noodles also work. Choose a pasta made from rice, corn, or quinoa for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Rice Pilaf Step by Step
Gather the ingredients: Gather all the ingredients together.
Rinse the rice: Rinse 1 cup long-grain white rice under cold water until the water runs clear. Drain it well and set aside.
Toast the orzo: Heat 2 tbsp olive oil in a pan over medium heat. Add the gluten-free orzo and cook, stirring frequently, for 2–3 minutes until lightly golden and toasted.
Saute the aromatics: To the pan, add ¼ cup diced onion and saute for 3-4 minutes until softened. Then, add 1 minced garlic clove and cook for 30 seconds until fragrant.
Stir in the rice: Stir the 1 cup of washed long-grain rice into the pan and cook for another 1-2 minutes.
Boil the rice: Add 2 cups of chicken broth, ¼ tsp salt. ¼ tsp black pepper, ¼ tsp turmeric, and ¼ tsp dried thyme to the pan. Bring the pan to a boil and then turn the heat down to low and cover the pan. Simmer until the rice and pasta are tender and the liquid is fully absorbed.
Rest the pilaf: Take the pan off the heat and let the pilaf sit, covered, for 5 minutes.
Serve and enjoy: Serve topped with fresh parsley and your favorite mains. Enjoy!
Serving Suggestions
I love serving this gluten-free rice pilaf alongside grilled chicken or roasted salmon—it soaks up all the juices and rounds out the meal perfectly. It’s also a natural fit for Mediterranean-style mains like lamb kabobs, hummus, or dairy-free tzatziki. Sometimes I’ll stir in some sautéed veggies or a handful of toasted nuts for extra texture and flavor. You can even use it as a base for a quick grain bowl—just add your favorite protein and some fresh herbs or a drizzle of dressing.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan with a splash of broth or water to prevent drying out.
I like to use this for meal prep and freeze it in portioned containers for up to 3 months. Be sure to thaw overnight in the fridge and reheat on the stovetop or in the microwave.
