Mom’s Almost Famous Gluten Free Rice Pilaf

My mother used to make this recipe using Campbell’s Beef Consomme Soup. Well, the days of that much sodium are over for us. Plus, it’s not gluten free. I tried several times to duplicate the recipe without beef consomme (too lazy to make my own). I finally created a gluten free rice pilaf recipe with tons of flavor! I use Better Than Bouillon beef base/paste with water. I use more paste than suggested to make the broth so that it provides additional flavor. It’s all okay because I use the reduced-sodium version. You can use regular, if desired.

Meanwhile, I entitled this recipe “Almost” Famous, because it was famous in my Mom’s house, and eventually in her three daughters’ homes. It may not be famous all over the world , but it may be someday. Mom’s been gone for over a decade, now, but the memory of her cooking lives on in our hearts.

Note: Mom would have a fit if she knew I used instant rice in this recipe. Therefore, see the Tips section for how to make it using long grain rice. I like to use instant rice sometimes because it contains less carbs (without having to soak, pre-boil, and/or rinse several times prior to cooking.

Prep: 20 minutes
Cook: 35 minutes

Almost Famous Rice Pilaf


Yield: Makes eight 1-cup servings

Almost Famous Rice Pilaf

When you need an flavorful, yet fast side dish, try this gluten free rice pilaf recipe. Make it with instant or long grain rice.


  • 1 tablespoon neutral-flavored oil
  • 1 cup small-diced/minced carrots
  • 1-1/4 cups chopped yellow onion
  • 1 cup small-diced celery
  • 2-3/4 cups water
  • 1 heaping tablespoon Better Than Bouillon® Organic Beef paste or 4 Tbsp. Herb-Ox® beef bouillon cubes
  • 3 cups instant white rice*
  • Salt, to taste
  • White or black pepper, to taste


  1. Preheat oil in a 12-inch skillet.
  2. Sauté carrots for about 10 minutes. Add onion and celery, and sauté 10 additional minutes or until carrots are tender.
  3. Pour in the water and add bouillon paste. Stir to distribute evenly. Bring to a boil, add instant rice, stir, cover, and remove from heat. Allow to rest for 10 minutes or until rice absorbs all of the water. Season with salt and pepper, to taste.
  4. Fluff with a fork and serve. Refrigerate ler-tight container for up to 3 days. Leftovers


*You can make this same recipe using long-grain (non-instant) rice. Just use about 1 cup of rice and follow the instructions on the package for the amount of water to use as well as cooking times. Add the beef paste and sautéed vegetables in when you add the water.

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