Rice Pilaf

Submitted by accidental glutton

"A classic rice pilaf that goes well with chicken."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 5 cups

ingredients

• 3 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 1 1⁄2 teaspoons kosher salt
• fresh ground black pepper
• 2 cups basmati-style long grain rice
• 3 cups chicken broth
• 1 bay leaf
• 1 sprig fresh rosemary

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.

Reviews

[Nancy G.]

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.