Fluffy, fragrant, and packed with nutty flavor, this Quinoa and Rice Pilaf combines two nutritious grains into one beautiful side dish that’s as elegant as it is wholesome. The combination of tender basmati rice and protein-rich quinoa creates a lovely textural contrast, while aromatic vegetables, warm spices, and fresh herbs elevate this from simple grain dish to something truly special. This pilaf is inspired by Middle Eastern cooking, where rice pilafs are elevated to an art form through careful toasting of the grains and layering of flavors. The quinoa adds extra nutrition, a pleasant pop of texture, and makes this dish more substantial and satisfying than rice alone. Whether you’re serving it alongside grilled chicken, roasted lamb, or as part of a vegetarian feast, this pilaf is versatile enough to complement virtually any main course while being interesting enough to stand on its own. It’s the perfect answer to the question of what to serve when plain rice just won’t do.
Serving Quantity: 6 servings
Cooking Time: 30 minutes (plus 10 minutes prep time)
Nutrition Information (per serving):
- Calories: 265
- Protein: 8g
- Fat: 8g
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 3g
- Sodium: 420mg
1. Gather Your Ingredients
For the pilaf:
- Three-quarters cup basmati rice or long-grain white rice
- Three-quarters cup quinoa (white, red, or tri-color)
- Three tablespoons olive oil or butter
- One medium yellow onion, finely diced
- Two garlic cloves, minced
- One medium carrot, finely diced
- Half red bell pepper, finely diced
- Two and three-quarter cups vegetable broth or chicken stock
- One teaspoon ground cumin
- Half teaspoon ground coriander
- Half teaspoon turmeric
- One cinnamon stick
- Two bay leaves
- One teaspoon salt
- Quarter teaspoon black pepper
For finishing and garnish:
- Quarter cup slivered almonds or pine nuts, toasted
- Quarter cup dried cranberries or golden raisins
- Three tablespoons fresh parsley, chopped
- Two tablespoons fresh mint, chopped
- Two tablespoons fresh lemon juice
- One tablespoon unsalted butter (optional)
- Lemon wedges for serving
2. Rinse the Grains
Place the basmati rice in a fine mesh strainer and rinse it under cold running water, swirling it around with your fingers. Continue rinsing for about 2 minutes until the water runs mostly clear. This removes excess surface starch that can make rice gummy and sticky. Transfer the rinsed rice to a bowl and cover with cold water. Let it soak for 10 minutes, then drain thoroughly. Place the quinoa in the strainer and rinse it thoroughly under cold water for about 1 minute, rubbing the grains between your fingers. This removes the natural coating called saponin that can make quinoa taste bitter or soapy. Drain the quinoa well and set both grains aside.
3. Toast the Nuts
In a large, deep skillet or sauté pan with a lid, toast the slivered almonds or pine nuts over medium heat for about 3 to 4 minutes, stirring constantly, until they’re golden brown and fragrant. Watch them carefully as they can burn quickly. Once toasted, immediately transfer the nuts to a small bowl and set aside. Toasting dramatically intensifies their flavor and adds a wonderful crunch to the finished pilaf. Don’t skip this step even though the nuts will be added at the end, as raw nuts don’t provide the same depth of flavor.
4. Sauté the Aromatics
In the same skillet, heat three tablespoons of olive oil or butter over medium heat. Add the finely diced onion and cook for about 5 to 6 minutes, stirring occasionally, until it softens and becomes translucent with just a hint of golden color at the edges. Add the diced carrot and red bell pepper. Continue cooking for another 3 to 4 minutes until the vegetables begin to soften. The vegetables should be tender but still have some texture. Add the minced garlic and cook for 30 seconds, stirring constantly, until wonderfully fragrant. This aromatic base provides the flavor foundation for the entire pilaf.
5. Toast the Grains and Spices
Add the drained rice and quinoa to the skillet with the vegetables. Stir everything together and let the grains toast for about 2 to 3 minutes, stirring frequently. The grains should become slightly translucent around the edges and smell nutty. This toasting step is essential in pilaf-making as it helps the grains maintain their individual structure and prevents them from becoming mushy. Add the ground cumin, coriander, and turmeric. Stir constantly for about 30 seconds to toast the spices, which releases their essential oils and intensifies their flavors. The mixture should be very fragrant at this point with the warm, earthy aromas of the spices filling your kitchen.
6. Add Liquid and Simmer
Pour in two and three-quarter cups of vegetable broth or chicken stock. The liquid should cover the grains by about half an inch. Add the cinnamon stick, bay leaves, salt, and black pepper. Stir everything together once to distribute the ingredients evenly. Increase the heat to medium-high and bring the mixture to a boil. Once it reaches a full boil, immediately reduce the heat to the lowest setting. Cover the skillet tightly with a lid. It’s important that the lid fits snugly to trap all the steam inside.
7. Cook Without Peeking
Let the pilaf cook undisturbed for exactly 18 minutes. Don’t lift the lid to check on it during this time, as releasing the steam will affect the cooking process and result in unevenly cooked grains. The grains are cooking through a combination of simmering and steaming, and opening the lid disrupts this delicate process. You should hear gentle bubbling and see a tiny bit of steam escaping around the lid, which means everything is cooking properly. If you don’t hear or see any activity, your heat might be too low.
8. Rest and Fluff
After 18 minutes, turn off the heat but leave the lid on and let the pilaf rest for 10 minutes. This resting time allows the grains to finish cooking with residual heat and steam, and it allows any remaining moisture to be absorbed evenly. After 10 minutes, remove the lid. The grains should be tender, fluffy, and all the liquid should be absorbed. Remove and discard the cinnamon stick and bay leaves. Use a fork to fluff the pilaf gently, working from the outside edges toward the center. This separates the grains and releases steam, preventing them from becoming compacted or gummy.
9. Add the Finishing Touches
Stir in the dried cranberries or golden raisins while the pilaf is still hot so they plump up slightly from the residual heat and steam. Add most of the toasted nuts, reserving a few for garnish. Fold in the chopped fresh parsley and mint, which add brightness and a pop of color. Drizzle the fresh lemon juice over everything and gently fold it in. The lemon juice brightens all the flavors and adds a lovely citrus note that cuts through the richness. For extra richness, stir in one tablespoon of butter at this stage, which gives the pilaf a beautiful sheen and luxurious mouthfeel.
10. Serve and Garnish
Transfer the pilaf to a serving platter or bowl, fluffing it one more time as you transfer it. Sprinkle the reserved toasted nuts over the top for visual appeal and extra crunch. Add a final sprinkle of fresh herbs for color. Serve immediately while hot, with lemon wedges on the side so guests can add extra brightness to their portions if desired. This pilaf pairs beautifully with grilled meats, roasted vegetables, braised dishes, or can be enjoyed on its own as a light vegetarian meal. It’s also excellent at room temperature, making it perfect for potlucks and buffets.
Tips for Perfect Results
- Don’t skip rinsing the rice and quinoa. This simple step removes starch and bitterness, resulting in much better texture and flavor.
- The ratio of liquid to grains is crucial. Too much liquid makes the pilaf mushy, too little leaves it undercooked. Measure carefully for best results.
- Resist the urge to stir the pilaf while it’s cooking. Stirring releases starch and breaks the grains, resulting in a sticky, risotto-like texture instead of fluffy, separate grains.
- Toasting the grains before adding liquid is what makes this a pilaf rather than just boiled grains. This step creates a nutty flavor and helps each grain stay distinct.
- Use a wide, shallow pan rather than a tall, narrow pot. The larger surface area allows for more even cooking and better texture.
- The lid must fit tightly during cooking. If your lid doesn’t seal well, place a sheet of aluminum foil over the pan before putting the lid on to trap steam.
- Basmati rice is ideal for pilaf due to its long grains and aromatic quality, but jasmine rice or standard long-grain white rice work as substitutes.
- Customize the add-ins based on what you have available. Try dried apricots instead of cranberries, pistachios instead of almonds, or add chickpeas for extra protein.
- Make this pilaf ahead of time. It can be prepared up to 2 days in advance and reheated gently in a covered skillet with a splash of broth, or in the microwave covered with a damp paper towel.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. The pilaf is delicious cold in grain bowls or salads, or can be reheated in the microwave for 1 to 2 minutes with a splash of water. It also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat with a bit of added moisture to restore the fluffy texture.
