Total Time
50mins
Prep 20 mins
Cook 30 mins

A classic rice pilaf that goes well with chicken.

Directions

  1. Saute butter, shallot, salt & pepper in a skillet over medium-low heat for about 5 minutes or until tender.
  2. Add rice & stir until well coated.
  3. Increase heat to medium-high and let rice cook until toasted, about 5 minutes.
  4. Stir in the broth, bay leaf & rosemary.
  5. Bring to a simmer over low heat. Cover & cook until all the broth has been absorbed by the rice, about 15-18 minutes.
  6. Remove from heat & let set for 5 minutes.
  7. Discard the rosemary & bay leaf.
  8. Fluff rice with a fork & serve.
Most Helpful

I loved this recipe! It was easy to make and it would go with just about any main dish. Thanks for posting a recipe I'll be using over and over. Made for PAC Spring 2009.

Lvs2Cook March 30, 2009