Rice Pilaf
Not only is this is classic and versatile side dish quick and easy to make. It’s also delicious and universally appreciated
Ingredients
- 1 Cup White Rice
- 2 Cups Chicken Stock or Vegetable Stock
- ¼ Cup Diced Onion
- 2 Tbsp Butter
- ⅛ Tsp Salt
- ⅛ Tsp Ground Black Pepper
- 1 Each Bay Leaf
Instructions
- Saute diced onion in butter until it is translucent.
- Add rice to butter and onion and continue to saute. Goal is to coat each grain of rice with butter. This will prevent the cooked rice sticking together.
- Stir in the salt and pepper. Note that if you are using canned or boxed stock reduce the amount of salt as the stock may be quite salty right out of the container.
- Stir in bay leaf.
- Add the stock and bring it to a boil then taste the liquid. The taste of this liquid will be very close to the taste of the finished rice so adjust salt and pepper.
- Cover and return to very gentle simmer for 15-18 minutes.
- After 15 minutes check for doneness. Cook longer and/or adjust amount of liquid as needed.
- When done to your liking fluff the rice with a fork and serve.
Notes
Pilaf is a cooking method and you may recognize this recipe as the cooking basis of many dishes such as Spanish Rice, Paella, Jambalaya, Arroz Con Pollo and others.