6 servings (serving size: 1 cup)

This classic rice pilaf with parmesan and basil is a simple side dish that works well with chicken or lamb. Save time by thawing peas while the rice is cooking.

How to Make It

Step 1

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a boil.

Step 2

Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.

Ratings & Reviews

sccook's Review

April 08, 2012
This was very good and simple. However, I baked the rice instead of cooking it on the stove, just because it was easier to leave it unattended. After bringing the rice to a boil, I transferred it to a baking dish and baked (covered) at 325 for 30 minutes. I then stirred in the peas, onion, spices, and cheese, and baked for 15 minutes more. Served with leg of lamb and Roasted Asparagus with Lemon.