Russell Love's Rice Pilaf Recipe

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Russell Love's Rice Pilaf

Lisa Love


My dad used to make this rice pilaf and serve it with his special Chicken Vermouth, or a nice beef roast. It has wonderful flavor, and WOW does it make the kitchen smell good while it's cooking!

pinch tips: Non-Stick Rice Every Time



1 Hr 30 Min


1 c
1 medium
onion, chopped
1 1/2 c
long grain white rice, uncooked
2 can(s)
mushrooms (stems and pieces, with liquid)
1 can(s)
beef consomme

Directions Step-By-Step

Preheat oven to 325 degrees

In a large, oven-proof pot, melt butter; add onion and simmer until transparent. Add rice and cook until golden brown. Add consomme and mushrooms with the liquid, and give it a good stir. Cover and bake at 325° for 1-1/2 hours. (I take it out and stir it about every 1/2 hour)
Remove from oven, stir it one last time and serve.

I've also made this the night before a big dinner and heated it in the crock pot on the low setting for a couple of hours, until it's heated through.
Did I mention it tastes better the next day? If there are leftovers I cut up pieces of leftover beef roast and add it to the rice, heat it, and serve it for lunch or dinner. Yum!

About this Recipe

Course/Dish: Rice Sides, Side Casseroles
Hashtag: #rice