Rice Pilaf

Ingredients

• 2 tbsp unsalted butter
• ½ cup onion (71g), finely chopped
• 3 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 ½ cups long-grain white rice (297g)
• 3 cups low-sodium chicken broth (711g) (or vegetable broth)
• ¼ cup fresh chopped parsley (15g)

Directions

1. Rinse rice in a fine mesh strainer until water runs clear. Set aside to drain.
2. Melt butter in a medium saucepan over medium heat. Add rice and cook, stirring often, until lightly golden.
3. Add onion, garlic, salt, and pepper. Cook until onion has softened.
4. Add broth and bring to a boil. Cover with a tight-fitting lid, reduce to a simmer, and cook for 18 minutes.
5. Remove from heat and rest, lid on, for 10 minutes.
6. Fluff with a fork and stir in parsley.

Notes

• Yield: 4 ½ cups. Serving size: ¾ cup.
• Instant Pot: Sauté rice in butter until golden, add onion, garlic, salt, pepper, and 1 ½ cups broth. Cook 4 min on high pressure with 10-min natural release, then stir in parsley and fluff.
• Brown rice: Use an additional ½ cup broth and cook for about 40 minutes instead of 18.
• Orzo variation: Reduce rice to 1 cup and add ½ cup orzo.
• Vegan: Use plant-based butter and vegetable broth.
• Vegetable: Add diced celery, bell pepper, carrots, or peas with the onion.