Rice Pilaf
Fluffy long-grain rice toasted in butter and simmered in seasoned broth with onion and herbs. A versatile, aromatic side that pairs with nearly everything.
Ingredients
- 1.5 cups long-grain white rice
- 2 tbsp unsalted butter
- 1/2 yellow onion, finely diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 1/2 tsp salt
- 1 bay leaf
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 1/2 finely diced yellow onion and cook for 3-4 minutes until softened.
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2
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
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3
Add 1.5 cups long-grain white rice and stir to coat with butter. Toast for 2-3 minutes until slightly golden and nutty-smelling.
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4
Pour in 3 cups chicken broth and add 1/2 tsp salt and 1 bay leaf. Stir once and bring to a boil.
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5
Reduce heat to lowest setting, cover tightly, and cook for 18 minutes. Do not lift the lid.
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6
Remove from heat and steam covered for 5 minutes. Remove bay leaf, fluff with a fork, and fold in 2 tbsp chopped fresh flat-leaf parsley.