Rice Pilaf
Our easy Rice Pilaf recipe is my favorite way to upgrade white rice, with toasted rice cooked in chicken broth and seasonings. It pairs perfectly with any main dish and is picky-eater approved.
Ingredients
- 2 tablespoonsunsalted butter
- ½ cuponion ((71g), finely chopped)
- 3 clovesgarlic (, minced)
- 1 teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper
- 1 ½ cupslong-grain white rice ((297g))
- 3 cupslow-sodium chicken broth ((711g), or vegetable broth)
- ¼ cupfresh chopped parsley ((15g))
Directions
- 1
Rinse rice: Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
- 2
Sauté and season: Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
- 3
Cook: Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. Don't remove lid during cooking. Cook for 18 minutes. Remove pot from heat and allow to rest, with lid on, for 10 minutes.
- 4
Fluff rice with a fork and gently stir in chopped parsley.