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Gluten Free Rice Pilaf Recipe

Gluten Free Rice Pilaf Recipe

This gluten free rice pilaf recipe makes fluffy, flavorful rice with onion, garlic, lemon, herbs, and gluten-free vegetable broth. Toasting the rice before simmering adds a lightly nutty flavor, while fresh parsley and lemon give this easy Mediterranean-style side dish a bright finish.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 38 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups long-grain white rice or basmati rice
  • 2 tablespoons olive oil
  • ½ medium yellow onion finely diced
  • 3 cloves garlic minced
  • 3 cups gluten-free vegetable broth
  • ½ teaspoon dried oregano
  • ¼ teaspoon turmeric
  • ¼ teaspoon black pepper
  • ½ teaspoon salt plus more to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped
  • ½ teaspoon lemon zest
  • Pinch of red pepper flakes optional
  • Toasted sliced almonds or chickpeas optional

Equipment

  • Fine-mesh strainer
  • Wide saucepan with a tight-fitting lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Fork, for fluffing the rice

Method
 

  1. Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cool water until the water becomes much clearer. Drain the rice well.
  2. Cook the onion: Heat the olive oil in a wide saucepan over medium heat. Add the diced onion and a small pinch of salt. Cook for 3 to 4 minutes until softened.
  3. Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid letting the garlic become dark.
  4. Toast the rice: Add the drained rice and stir it into the onion and garlic mixture. Toast for 1 to 2 minutes until the grains are coated with oil and slightly translucent around the edges.
  5. Add the broth and seasonings: Pour in the gluten-free vegetable broth. Add oregano, turmeric, black pepper, and the remaining salt. Stir once and bring the mixture to a gentle boil.
  6. Simmer the rice: Reduce the heat to low and cover the saucepan tightly. Cook for 15 to 18 minutes, or until the rice is tender and the broth has been absorbed. Keep the lid closed as much as possible while cooking.
  7. Rest the rice: Turn off the heat and leave the lid on for 5 to 10 minutes. This allows the remaining moisture to settle and helps create fluffy grains.
  8. Fluff and finish: Remove the lid and gently fluff the rice with a fork. Add lemon juice, lemon zest, and fresh parsley. Taste and adjust the salt if needed.
  9. Serve: Serve the Mediterranean rice pilaf warm with grilled chicken, baked fish, roasted vegetables, chickpeas, or a fresh cucumber and tomato salad.

Notes

Check the broth: Always check the current package label to make sure your vegetable broth is gluten-free, especially when preparing the dish for someone with a medically necessary gluten-free diet.
Use basmati: Basmati rice gives the pilaf a fragrant aroma and separate grains.
Do not skip toasting: Toasting the rice for a couple of minutes adds a deeper, lightly nutty flavor.
Keep the lid closed: Opening the lid repeatedly releases steam and can affect the cooking process.
Let it rest: The 5 to 10-minute resting period helps the rice finish absorbing moisture and makes it easier to fluff.
Add chickpeas: Fold in drained chickpeas after cooking when you want to make the pilaf more substantial.
Add vegetables: Finely diced bell pepper can be cooked with the onion, while spinach can be stirred in near the end.
For extra Mediterranean flavor: Finish with toasted almonds, fresh parsley, and an additional squeeze of lemon.

Storage

Cool leftover rice promptly and store it in a covered container in the refrigerator. When reheating, add a small splash of water or gluten-free broth to help restore moisture. Reheat until thoroughly hot.