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texas roadhouse rice pilaf recipe

Texas Roadhouse Rice Pilaf Recipe

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Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 cup long-grain white rice
  • 1/4 cup thin egg noodles (orzo or broken vermicelli)
  • 2 cups chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Method
 

  1. Melt 2 tbsp butter in a medium saucepan over medium heat. Add 1 cup rice and 1/4 cup noodles, stirring constantly for 3 to 4 minutes until both are light golden brown.
  2. Add 2 cups chicken broth, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir, bring to a boil, then reduce heat to low, cover, and simmer undisturbed for 18 minutes.
  3. Remove from heat and rest, covered, for 5 minutes. Uncover, add 1 tbsp chopped parsley, fluff with a fork, and transfer to a serving bowl with a pinch of extra parsley on top.

Notes

This recipe is forgiving, but the one thing you really don't want to skip is the toasting step. Under-toasted rice tastes flat, and it's hard to recover that depth once the liquid is in. If you're scaling up for a crowd, give the noodles and rice an extra minute in the pan since the larger quantity drops the pan temperature more.