Classic Rice Pilaf
Say goodbye to bland rice with this easy, classic rice pilaf.
Fun fact: In college, I minored in Hospitality Management and was required to take a cooking class. One of the first dishes we made was rice pilaf and my relationship with rice hasn’t been the same since.
Growing up, I was so used to white rice boiled in water and then seasoned heavily for taste. So you can imagine my surprise when I was tasked with cooking rice pilaf that was seasoned and full of flavor right out the pot.
In class, we learned that rice pilaf is rice prepared with a quick sauté in a pan and then cooked in seasoned broth. The first time I made rice pilaf I finished it off in the oven but this time I opted to cook the rice steadily on the stove. I find that it generally takes less time and removes an extra step. I used chicken broth to boil the chicken but for a vegan or vegetarian option, you can use vegetable broth. Yiu can also use vegan butter or vegetable oil to saute the onion and garlic.
I sautéed the rice with garlic and onion for immense flavor and added just a bit of salt and pepper. I topped the rice pilaf with parsley and served it under salmon fillets. Yum!
This recipe took very little time to make, making it the perfect side dish for a weeknight!
- 1 cup rice
- 1 onion, chopped
- 1-2 cloves garlic, minced
- 2 tablespoon butter
- 2 cups chicken broth
- 1 bay leaf
- Melt butter in a saucepan over medium-high heat.
- Add the onion and garlic. Sautee until onions become translucent - about 2-3 minutes.
- Add rice. Stir and toast until rice is fully coated with the butter, onion and garlic mixture.
- Pour in chicken broth and the bay leaf. Bring to a boil over high heat.
- Once boiling, bring the rice to a simmer, cover and let cook for 15-17 minutes until all the liquid is absorbed.
- Remove bay leaf and fluff with a fork.