Ina Garten Rice Pilaf Recipe: Buttery Toasted Nuts and Fragrant Herbs

This rice pilaf delivers the elegance and simplicity Ina Garten is known for, with every grain perfectly cooked and infused with rich flavor. Toasted nuts and fresh herbs elevate it beyond ordinary side dishes.

The technique is straightforward: sauté onions in butter, toast the rice, then simmer with broth until fluffy. The result is fragrant, lightly nutty rice with just the right texture.

What makes this dish special is the balance of simplicity and sophistication. It pairs beautifully with roasted meats, grilled fish, or even as a vegetarian main.

Ready in under 40 minutes, it’s a reliable recipe that never fails to impress at dinner parties or family meals.

Ingredients for Ina Garten Rice Pilaf

Elegant yet simple ingredients create a fragrant, nutty rice pilaf with perfect texture every time.

The rice is the foundation—long-grain white rice yields the ideal fluffy texture. Chicken broth (low-sodium for control) infuses each grain with richness. For the butter, unsalted allows precise seasoning. Slivered almonds add crunch; toast them in a dry pan until golden. Whole Foods carries excellent bulk nuts, but standard grocery store varieties work perfectly.

No white wine? Additional chicken broth works fine (use one-third cup extra). For nut-free versions, toasted pine nuts or cashews offer similar richness. Fresh herbs are ideal, but dried at one-third the amount can substitute. The bay leaf is subtle but important—don’t skip it (or use a pinch of ground bay leaf if needed).

Store uncooked rice in an airtight container for 6-12 months. Toasted nuts keep for 1 week at room temperature. The pilaf reheats well—add a splash of broth to refresh. Best served within 3 days for optimal texture and flavor.

Step-by-Step Instructions for Buttery Toasted Nuts and Fragrant Herbs Rice Pilaf

This refined technique delivers perfectly fluffy grains with layers of rich, aromatic flavor.

Step 1: Toast the Rice and Nuts

Heat 2 tbsp unsalted butter in a large, heavy-bottomed pot over medium heat. Add the slivered almonds and cook for 2-3 minutes, stirring frequently, until they turn golden brown and become fragrant. Remove the almonds with a slotted spoon and set aside.

In the same pot, add the long-grain white rice and stir to coat in the remaining butter. Toast the rice for 2-3 minutes until the grains become translucent and smell nutty. This step enhances the rice’s natural flavor and prevents it from becoming mushy.

Step 2: Sauté the Aromatics

Add the remaining 2 tbsp unsalted butter to the pot. Once melted, stir in the finely diced yellow onion and cook for 5-6 minutes until soft and translucent. Avoid browning the onion—it should remain pale to maintain a delicate flavor profile.

Add the minced garlic cloves, fresh thyme, kosher salt, and freshly ground black pepper. Cook for 1 minute, stirring constantly, until the garlic releases its aroma. Be careful not to let it burn, as this will impart bitterness to the dish.

Step 3: Deglaze and Simmer

Pour in the dry white wine and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes until it has mostly evaporated. This step adds depth and balances the richness of the butter.

Add the chicken broth and bay leaf, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes until the rice is tender and the liquid has been absorbed. Do not stir the rice during cooking, as this can break the grains and result in a gummy texture.

Step 4: Rest and Finish

Remove the pot from the heat and let it sit, covered, for 10 minutes. This resting period allows the rice to steam and become fully tender. Discard the bay leaf before serving.

Gently fold in the toasted slivered almonds and half of the chopped fresh parsley. Transfer the pilaf to a serving dish and garnish with the remaining parsley. The grains should be distinct, fluffy, and infused with the flavors of butter, herbs, and toasted nuts.

Storing and Reheating This Recipe

Refrigerator Storage

Let your pilaf cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-tight lids to preserve freshness. It stays delicious in the fridge at 40°F or below for up to 3 days. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags with excess air pressed out. It keeps well for 2-3 months without texture loss. Thaw overnight in the fridge before reheating—this prevents the rice from drying out.

Stovetop Reheating

My preferred method: Heat in a skillet over medium-low heat with 2 tbsp chicken broth or water. Stir occasionally for 5-7 minutes until heated through. This restores moisture and keeps the grains fluffy. 🔥

Microwave Reheating

Place a portion in a microwave-safe dish, sprinkle with 1 tbsp water, and cover with a damp paper towel. Heat on 70% power for 1-2 minutes, stir, then repeat until reaching 165°F.

Reviving Leftovers

If your pilaf seems dry after storage, fold in 1-2 tbsp warm broth before reheating. The toasted almonds may soften, but their nutty flavor remains. Garnish with fresh parsley to brighten the dish.

Frequently Asked Questions