The Only “Rice Pilaf” I Know
Growing up, there was always one crowd-pleasing dish that my entire family loved: “Rice Pilaf.”
The smell of that dish cooking can instantly take me right back to my childhood. I can still remember thinking, “Yes! Mom is making rice pilaf tonight!”
There is something about that browned butter smell that immediately brings a sense of nostalgia.
But here’s the funny thing.
I was about 20 years old when someone tried to tell me that the dish I loved so much… wasn’t actually a traditional rice pilaf at all. According to them, it was just some sort of made-up recipe my family decided to call rice pilaf.
I was completely shell-shocked and determined to prove them wrong.
Well… in theory they were kind of right.
But also — this dish is simply our family’s variation of rice pilaf. A twist my great-grandmother created, and honestly, I raise my glass to her for it. Because this recipe is still, to this day, a crowd favorite.
The first time I made it for a holiday my husband’s family was hosting, I wasn’t sure what they would think.
Now?
It has been requested every single year since.
And that’s how you know a recipe is worth passing down.
Why You’ll Love This Recipe
This recipe is so simple you almost won’t believe it.
Think about recipes from four generations ago — they were simple. But it’s the creative cooking that made them special, and this recipe is a perfect example of that.
• Minimal prep work
• Super budget-friendly ingredients
• Rich buttery flavor with toasted noodles
• Perfect for family dinners or holidays
• Freezes beautifully for easy leftovers
Honestly, the best part is that leftovers make an incredible side dish when you need something quick.
Instructions
- Melt the butter in a very large skillet over medium heat.
- Once the butter is mostly melted, add about ¾ of the bag of very fine egg noodles.
- Toast the noodles, stirring frequently so they brown evenly without burning. You want them coated in butter and nicely golden.
- Add the following to the skillet:
• Lipton onion soup mix packets
• Water or broth
• Mushrooms
• A little garlic powder, salt, and pepper - Let the mixture simmer for about 15 minutes, until the rice is mostly cooked and most of the liquid is absorbed.
The mixture should not be dry at this point. If it is, add ¼ cup water at a time.
You’re looking for a texture that’s slightly swampy, not soupy.
- Transfer everything to a casserole dish.
- Bake at 350°F for 35–40 minutes, uncovered.
- Stir halfway through baking to make sure everything cooks evenly.
- Serve hot and enjoy!
This recipe might not be the most traditional version of rice pilaf, but it’s the only one I’ve ever known — and it’s been bringing families to the table for four generations.
Sometimes the best recipes aren’t the ones written in cookbooks.
They’re the ones passed down through families.