Longhorn Steakhouse Rice Pilaf Recipe

The aroma of buttery, toasted rice with savory herbs wafting through your kitchen is just minutes away with this Longhorn Steakhouse Rice Pilaf Recipe. This restaurant-quality side dish combines perfectly fluffy rice, delicate orzo pasta, and a blend of herbs that creates the signature flavor profile Longhorn Steakhouse fans crave. Whether you’re pairing it with steak, chicken, or enjoying it as a standalone dish, this pilaf delivers restaurant-worthy taste with minimal effort. You’ll learn exactly how to achieve that perfect texture and flavor balance that makes this rice pilaf so irresistible.

Why You’ll Love This Recipe

This Longhorn Steakhouse Rice Pilaf Recipe strikes the perfect balance between simplicity and sophistication. The combination of long-grain rice and orzo pasta creates an interesting textural contrast—tender rice grains intermingled with slightly chewier pasta pieces that make each bite satisfying. The cooking technique, which includes toasting the dry ingredients in butter first, develops a nutty depth that elevates this beyond ordinary rice.

What makes this recipe truly special is how it captures that distinctive restaurant flavor profile while using ingredients you likely already have in your pantry. The savory chicken broth infuses each grain, while the subtle herbs and seasonings complement rather than overwhelm. It’s also incredibly versatile—equally impressive alongside an elegant steak dinner or as part of a casual weeknight meal.

Best of all, this recipe is foolproof. Even if you’ve struggled with rice dishes in the past, the clear technique ensures perfectly cooked, non-sticky rice pilaf every time, just like what you’d enjoy at Longhorn Steakhouse.

Ingredients

For this authentic Longhorn Steakhouse Rice Pilaf Recipe, you’ll need:

• 1 cup (185g) long-grain white rice
• ⅓ cup (60g) orzo pasta (the small, rice-shaped pasta)
• 2½ cups (600ml) chicken broth (use low-sodium if preferred)
• 3 tablespoons (42g) butter
• 1 tablespoon (15ml) olive oil
• ½ medium yellow onion, finely diced (about ½ cup/80g)
• 2 cloves garlic, minced (about 2 teaspoons/6g)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon turmeric (for that signature golden color)
• Salt and black pepper to taste (approximately ½ teaspoon salt and ¼ teaspoon pepper)
• 2 tablespoons fresh parsley, chopped (for garnish)

The key to authentic Longhorn rice pilaf is using both rice and orzo, which creates the distinctive texture. The turmeric provides that subtle golden hue without affecting the flavor significantly.

Pro Tips

Toast for Flavor: The most critical step in making authentic Longhorn Steakhouse Rice Pilaf is properly toasting both the rice and orzo in butter before adding liquid. This process, which takes 3-4 minutes until they turn light golden brown, develops a nutty flavor that’s essential to the restaurant taste. Don’t rush this step—it’s what separates good pilaf from great pilaf.

Mind Your Liquid Ratio: While most rice dishes use a 1:2 rice-to-liquid ratio, this pilaf has a slightly different requirement. The 1:2.5 ratio (1 cup rice mixture to 2½ cups broth) ensures the orzo cooks properly without making the rice mushy. Measure your broth precisely for perfect results.

The Resting Period: After cooking, resist the urge to fluff immediately. Cover and let the pilaf rest for 10 minutes off-heat. This allows the moisture to distribute evenly throughout the dish, ensuring each grain is perfectly tender. This resting period is a professional technique that makes a noticeable difference in the final texture of your Longhorn rice pilaf.

Instructions

Step 1: Prepare Your Ingredients

Measure all ingredients before beginning. Rinse the rice in cold water until the water runs clear, then drain thoroughly. This removes excess starch and prevents stickiness. Finely dice the onion and mince the garlic.

Step 2: Sauté the Aromatics

In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat. Once the butter has melted and begins to bubble slightly, add the diced onions. Sauté for 3-4 minutes until they become translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Toast the Rice and Orzo

Add the drained rice and dry orzo pasta to the pan. This is where the magic happens in your Longhorn Steakhouse Rice Pilaf Recipe. Stir continuously, coating each grain with the butter mixture. Continue cooking for 3-4 minutes until the orzo begins turning golden brown and the rice takes on a slightly translucent appearance around the edges. You’ll notice a nutty aroma developing—this is exactly what you want.

Step 4: Add Seasonings

Sprinkle in the dried parsley, thyme, turmeric, salt, and pepper. Stir for 30 seconds to toast the spices slightly, enhancing their flavors and incorporating them throughout the rice mixture.

Step 5: Add Broth and Cook

Pour in the chicken broth, being careful as it may steam vigorously. Stir once to ensure nothing is sticking to the bottom, then bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Resist the urge to lift the lid during cooking as this releases necessary steam.

Step 6: Rest and Fluff

Once the cooking time is complete, remove the pan from heat but keep it covered. Let your Longhorn rice pilaf rest for 10 minutes. After resting, remove the lid and fluff gently with a fork. Fold in the fresh parsley, adjust seasoning if necessary, and serve warm.

Variations

Vegetarian Longhorn Rice Pilaf: For a vegetarian version of this Longhorn Steakhouse Rice Pilaf Recipe, simply substitute the chicken broth with vegetable broth. The flavor profile remains remarkably similar, especially if you boost the umami with a quarter teaspoon of onion powder. The turmeric will still provide that signature golden color.

Wild Rice Upgrade: For a heartier, nuttier version, replace one-third of the white rice with wild rice. Start cooking the wild rice in the broth for about 20 minutes before adding the white rice and orzo mixture, as wild rice requires a longer cooking time. This creates an elevated Longhorn rice pilaf with additional texture and earthy flavors that pairs exceptionally well with game meats.

Mediterranean Twist: Add ¼ cup of toasted pine nuts or slivered almonds along with ¼ cup dried cranberries or currants during the final fluffing stage. This Mediterranean-inspired variation adds sweet and crunchy elements that complement the savory profile of the traditional recipe while creating a more substantial side dish.

Storage and Serving

This Longhorn Steakhouse Rice Pilaf Recipe stores beautifully. Once completely cooled, transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. When reheating, add a tablespoon of water or broth per cup of pilaf, cover, and microwave until heated through, or gently warm in a saucepan over low heat.

For serving, this pilaf shines alongside a perfectly grilled ribeye steak, mimicking the classic Longhorn Steakhouse pairing. For an elegant presentation, pack the warm pilaf into a small bowl or ramekin, then invert onto the plate for a perfectly shaped mound.

Try serving it as the base for grilled chicken and vegetables, allowing the pilaf to soak up the flavorful juices. Alternatively, transform leftover Longhorn rice pilaf into a complete meal by adding sautéed shrimp and vegetables for a quick one-bowl dinner that maintains all the signature flavors of the original dish.

FAQs

Can I make this rice pilaf in a rice cooker?
Yes, but you’ll need to adapt the method. Complete the sautéing and toasting steps on the stovetop first, then transfer everything to your rice cooker along with the broth. Use the regular rice setting. The results won’t be identical to the stovetop Longhorn Steakhouse Rice Pilaf Recipe, but still delicious.

Why is my rice pilaf mushy?
The most common reason is too much liquid or disturbing the rice while cooking. Ensure you’re using exactly 2½ cups of broth per cup of rice/orzo mixture, and don’t lift the lid during cooking.

Can I make this recipe with brown rice instead?
Yes, but brown rice requires more cooking time. Toast the orzo separately, then add it 20 minutes after the brown rice has begun cooking, as brown rice typically needs 35-40 minutes total.

What’s the best substitute for orzo if I can’t find it?
Small pasta like broken vermicelli or angel hair pasta pieces work well. In a pinch, you can even use broken spaghetti cut into rice-sized pieces to maintain the authentic texture of Longhorn rice pilaf.

Can this dish be made ahead for a dinner party?
Absolutely! Make it up to a day ahead, store in the refrigerator, and reheat covered in a 325°F (165°C) oven with 2 tablespoons of added broth or water until warmed through (about 20 minutes).

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