Make ahead rice pilaf recipe
  • 2 cups long grain white rice
  • 1 1/2 cups chicken broth*
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 2 cloves garlic minced
  • 1 Tbsp. parsley
  • 1 Tbsp. green onions chopped
  • 1 tsp. dill
  • pinch of seasoning salt
For the day of cooking:
  • 1 Tbsp. olive oil
Assembly instructions:
  1. Cook rice according to the package directions, substituting chicken broth for the water called for.
  2. Chop the green onions, carrots, and celery.
  3. Cool the rice before placing it into a large resealable bag.
  4. Add in the rest of the ingredients.
  5. Squish it around to combine.
  6. Remove air from the bag and seal before placing it in the freezer.
Cooking instructions:
  1. On the day of cooking, take the bag out of the freezer to thaw.
  2. Heat the oil in a skillet on the stovetop on medium-high heat.
  3. Add the contents of the bag.
  4. Stir the rice pilaf and continue to heat until the carrots have begun to soften.
Recipe Notes

You may need to adjust the amount of chicken broth depending on the instructions on the rice you use.