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A serving of golden gluten-free rice pilaf garnished with chopped parsley on a speckled white plate with a gold fork.
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Gluten-Free Rice Pilaf

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.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Keyword: gluten-free rice pilaf
Servings: 4 servings
Author: Sabine Venier

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

Serving: 1serving | Calories: 295kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 592mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg