Red onion pilaf

    40 min

    A simple but tasty rice side dish.

    451 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 red onion, chopped
    • 200g (7 oz) long-grain white rice
    • 1 teaspoon ground black pepper
    • 450ml (16 fl oz) chicken stock

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper and pour in the stock. Bring to the boil. Reduce heat to low, cover, and simmer 20 minutes.

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    Reviews in English (357)


    Used different ingredients. Our whole family loved this! I used olive oil instead of butter for sauteeing and added a clove of minced garlic to the onion. Basmati rice worked well for this, and I browned it with the oil and onion for a few minutes. I added parsley, thyme and basil. Just a few grinds of pepper was all it needed. Try grating in a few carrots to give it a nice colour. I'll make this again, probably adding almonds or pecans.  -  15 Sep 2008


    Used different ingredients. This was good. I didn't realise that I had no chicken stock in the house, so I had to use beef stock, mixed with water to make 450ml. I loved the onions, and might even add more next time. I used fresh ground pepper and don't think I put a whole teaspoon in. It was still a little too peppery. I used brown rice and just increased the simmer time to 50 minutes.  -  15 Sep 2008


    Excellent blend of onion, pepper & rice. A taste thrill!!! My husband said SAVE THIS ONE FOR GUESTS.  -  15 Sep 2008