Rice Pilaf

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Rice Pilaf

Course: Side Dish
Diet: Gluten Free, Dairy Free
Cooking Method: Skillet
Servings: 6
Calories: 258kcal


  • 2 cups rice uncooked
  • 1 1/2 cups chicken broth*
  • 2 clove garlic minced
  • 1 carrots finely diced
  • 1 stalk celery finely diced
  • 1 Tbsp. parsley
  • 1 Tbsp. green onion chopped
  • 1 tsp. dill
  • pinch seasoning salt
  • 1 large (gallon) freezer bag or reusable silicone bag

For the day of cooking:

  • 1 Tbsp. olive oil


Assembly instructions:

  • Cook rice according to the package directions, substituting chicken broth for the water called for.
  • Chop the green onions, carrots, and celery.
  • Cool the rice before placing it into a large resealable bag.
  • Add in the rest of the ingredients except for the oil.
  • Squish it around to combine.
  • Remove air from the bag and seal before placing it in the freezer.

Cooking instructions:

  • Thaw.
  • Heat the oil in a skillet on the stovetop on medium-high heat.
  • Add the contents of the bag.
  • Stir the rice pilaf and continue to heat until the carrots have begun to soften.


*Note: you may need to adjust the amount of chicken broth depending on the instructions on the rice.


Calories: 258kcal | Carbohydrates: 51g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 228mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1998IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg