Pellet Grill Rice Pilaf

Making a simple Rice Pilaf Recipe can be tough at a tailgate if you don't have a stove. One Pan Rice Pilaf is the Solution!

Course Side Dish

Cuisine American

Keyword rice pilaf

Prep Time 5

Cook Time 1 24

Servings

Calories 265kcal

Pour the rice along with the frozen veggies, seasonings and butter into the aluminum foil pan. Next pour in the water and stir to combine the ingredients.
Preheat the Grill to about 350 degrees F. Cover the foil pan with aluminum foil tightly. Place on the grill and cook for 25 minutes.
Open a corner and check the rice, all of the water should be absorbed and the rice should have doubled in size. The rice can still be slightly undercooked. Remove from the grill and let sit cover for 10-15 additional minutes.
Once the rice is fully cooked stir the rice fluffing it up just before serving. taste for seasoning ad adjust as needed.

The only downside of this method is that you can overcook the rice if youre not paying attention. You may need to peek a few times to make sure the rice isn't cooking faster than it should. Its a small price to pay to make rice in a pan right on the grill.

The ratio for this recipe is 2 to 1 water to rice so if you have 1 cup of rice you will need 2 cups of water. You can make as little or as much rice pilaf as you need depending on how many people you plan to feed.

I recommend 1/4 cup of uncooked rice per person so you can do the math based on the crowd

If you think the rice might be slightly overcooked. Stir in a few ice cubes and fluff up the rice to cool the rice down as quick as possible. This will stop the cooking process.

If you think the rice is slightly undercooked just place it back on the grill covered for another 5-10 minutes until it is fully cooked.

Make sure to taste the rice once its done. If you think it needs more flavor you can add seasoning when you stir the rice.

Using Broth instead of water is my biggest secret to adding more flavor to your rice pilaf. You can also use any fresh chopped veggies you prefer. Celery, Onion, Bell Peppers are a great addition to add freshness.

I recommend storing your rice and veggies in quart or pint containers especially if you are cooking offsite. you can also use chicken bouillon powder to save space.