Herbed Rice Pilaf
From Semigourmet53 8 years ago
- 40 minutes to make
- Serves 4
Very nice mild flavored herb Pilaf
Ingredients
- 1 ½ tablespoons unsalted butter shopping list
- ½ cup yellow onion, minced shopping list
- ¼ teaspoons kosher salt shopping list
- Freshly ground black pepper shopping list
- 1 cup white or brown rice shopping list
- 1 ½ cups low-sodium chicken broth shopping list
- 1 bay leaf shopping list
- 1 sprig fresh rosemary (about 4” sprig) shopping list
- 2 sprigs fresh thyme (optional) shopping list
How to make it
- 1. Melt the butter with the onion 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 toast in the butter for about 2 minutes, stirring occasionally.
- 2. Stir in the broth and bay leaf, lay the rosemary & thyme on the top of the rice. Cover; bring to a boil and turn down to simmer over low heat; cook until all the broth has been absorbed by the rice and the rice is tender, about 20 minutes. Remove from the heat and let set covered for 20 minutes. Discard the rosemary, thyme and bay leaf. Fluff the rice with a fork and serve.
- Note: made a change that turned out really good. I used water in place of broth, did not add salt. I did add 2 heaped teaspoons of Better Than Bouillon chicken base. Turned out REALLY good!
The Rating
Reviewed by 2 people-
Dec 22/15 Wow fantastic rice dish for sure. I used both the rosemary and thyme and found that not one over powdered the other just complemented each other. I used a long grain rice but did not increase the liquid and the rice texture was great. L...more
NadineM
in Mississauga loved it
-
Excellent flavor.
12/29/15
pointsevenout
in Athens loved it
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "