Lemony Herb Brown Rice Pilaf (Perfect with Salmon)

Name: Lemony Herb Brown Rice Pilaf (Perfect with Salmon)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Mediterranean
Ingredients: 1 cup long-grain brown rice, rinsed well; 2 tbsp extra-virgin olive oil, plus more to finish; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 2 cups low-sodium chicken stock or vegetable stock; 1 bay leaf (optional); 1 lemon: zest finely grated, then juiced; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh dill (or more parsley); 2 tbsp sliced scallions or minced chives (optional); 1/3 cup toasted sliced almonds or chopped pistachios (optional); 1 tsp Dijon mustard (optional, helps the dressing cling)

User

This bright, fluffy brown rice pilaf is a side-dish workhorse for salmon: nutty grains, a lemony perfume, and lots of fresh herbs. A quick sauté of aromatics builds depth, then the rice finishes with a warm lemon dressing so it stays glossy instead of dry. It’s equally good with pan-seared, roasted, or grilled salmon, and it holds well for meal prep without getting mushy.

side dish
salmon
meal prep
weeknight

1 hr 15 min total · 10 min prep · 55 min cook · 10 min rest

Serves 4

250 kcal · 6g protein · 37g carbs · 9g fat total

Ingredients

Instructions

Cook the pilaf

Rinse the rice in a fine-mesh sieve until the water runs mostly clear; shake well to drain.

In a medium saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook until soft and translucent, 4–6 minutes.

Add the garlic and cook just until fragrant, 30–45 seconds.

Stir in the drained rice, 1/2 tsp salt, and pepper. Toast, stirring, until the rice smells nutty and looks a touch more golden, 1–2 minutes.

Add the stock and bay leaf (if using). Bring to a boil, then immediately cover and reduce to low. Simmer gently until the rice is tender and the liquid is absorbed, 35–45 minutes (a few grains should split and look “bloomed”).

Turn off the heat and let stand, covered, 10 minutes. This is what makes it fluffy.

Lemon-herb finish

While the rice rests, whisk together the lemon zest, lemon juice, and Dijon (if using). Whisk in 1–2 tbsp olive oil until it looks slightly creamy; it should taste bright and punchy.

Fluff the rice with a fork, removing the bay leaf. Drizzle in the lemon dressing and toss gently.

Fold in parsley, dill, and scallions/chives (if using). Taste and correct with salt, pepper, and an extra squeeze of lemon if you want it sharper.

Finish with nuts (if using) for crunch. Serve warm beside salmon.

Tip: If the rice feels a little dry (common with brown rice), splash in 1–2 tbsp hot water or stock, cover for 2 minutes, then fluff again.

Notes

Make-ahead: Holds 4 days refrigerated; rewarm with a splash of water and a drizzle of olive oil, then re-zest a little lemon to wake it up. Substitutions: Swap dill for basil/mint/parsley. Stock can be water + a pinch more salt; add 1 tbsp butter at the end if you want extra richness. Add-ins: Stir in chopped spinach while rice is hot to wilt, or add chopped cucumber and feta once cooled for a salad-style side.