Rice Pilaf
This Rice Pilaf is a must-try! A fragrant, fluffy dish that's versatile enough to pair with any meal.
Servings: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1/4 cup fresh chopped parsley
Instructions
- In a large saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Once melted, add the 1/2 cup of finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the 3 cloves of minced garlic, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper, cooking for an additional minute until fragrant.
- Add the 1 1/2 cups of long-grain white rice to the saucepan, stirring well to coat the rice in the buttery mixture. Toast the rice for about 2-3 minutes, allowing it to absorb the flavors and become slightly golden.
- Pour in the 3 cups of low-sodium chicken broth (or vegetable broth if you prefer). Stir to combine, then increase the heat to bring the broth to a gentle boil.
- Once boiling, reduce the heat to low and cover the saucepan with a lid. Allow the rice to simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
- After the cooking time is up, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Then, uncover and fluff the rice gently with a fork. Stir in the 1/4 cup of fresh chopped parsley for a burst of color and flavor before serving.
Equipment
- Large saucepan
- Wooden Spoon
- Measuring Cups
- Knife and cutting board
Notes
- Try adding fresh peas and mint in spring for a refreshing twist.
- Incorporate roasted butternut squash in fall for a cozy dish.
- Store in an airtight container in the fridge for up to 4 days.