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Rice Pilaf

  • Yield: About 8 cups, 8 to 12 servings


  • 4 tablespoons unsalted butter
  • 1 1/2 cups chopped yellow onions
  • 2 cups long-grain white rice
  • 3 1/2 cups canned low-sodium chicken broth, or
  • 3 1/2 cups Chicken Stock
  • 1 teaspoon salt, to taste
  • 1/4 cup thinly sliced green onions (optional)


  • Preheat the oven to 350?F.
  • Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  • Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.