Photo: Rice Pilaf Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 2 cups basmati-style long grain rice
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 sprig fresh rosemary
Directions
Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
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By monique_beaucha...
Clinton Townshi...
on March 20, 2013
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This was really good. I actually used Texmati Royal Blend rice (brown, wild and red rice and beef broth as others suggested. It was very good.
By Lookin'forflavors
Northern California
on February 15, 2013
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Absolutely fabulous! And soooo easy! I made this tonight for our Valentine's Day dinner with Porterhouse steak, asparagus, strawberry gelatin salad and garlic bread. What a hit! We'll be making this pilaf again and again.
By CabinKat
Sugar Mountain, NC
on October 14, 2012
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I made this to go with breaded Tilapia thinking it would be a nice paring. The rice was bland, the bay leaf and rosemary really didn't help boost any flavors of the rice. I even added some extra chicken flavor to help give it more flavor and it didn't help. Maybe I should have tried the beef broth as nicholey104 suggested?
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