My version of Paula Deen's rice pilaf

I love Paula Deen's rice pilaf recipe, but I wanted something different, so I added my own spin and tried this. The Paula Deen recipe is excellent on it's own as well. I just wanted to try something new.

My version of Paula Deen's rice pilaf

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  • Prep Time


  • Total Time


  • Servings



  • Paula Deen's rice pilaf

  • 2

    tablespoons butter

  • 1

    clove garlic, minced

  • cups long grain American basmati rice (for testing purposes, we used Texmati)

  • 2

    (14.5-ounce) cans chicken broth

  • 1

    tablespoon chopped flat leaf parsley

  • My addition to the recipe:

  • Wild rice, cooked

  • Chopped sauteed mushrooms, in butter & EVOO


1. In a medium saucepan, melt butter over medium-high heat. Add garlic and rice, and cook, stirring constantly, 2 minutes, or until rice is lightly browned. 2. Add chicken broth, and parsley; bring to a boil, cover, reduce heat, and simmer 20 minutes. Remove from heat, cover, and let stand 10 minutes. Fluff rice with a fork before serving. Before I started cooking the above recipe, I cooked wild rice separately, since the instructions said it took 45 minutes to cook. I used chicken stock instead of water for the wild rice and followed the package instructions. Then I started on the top recipe. When that was simmering I chopped the mushrooms, sauteed them in some butter & olive oil until they were brown. Once both rices were done, I mixed the wild rice & mushrooms into the Paula Deen recipe, let it sit for a few minutes. Fluff before serving.


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