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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This bay-leaf- and garlic-infused pilaf is versatile, going well with both the Cajun shrimp stew and the coconut red-lentil curry. Ingredients:
3 turkish bay leaves or 1 1/2 california |
1 tablespoon olive oil |
1 garlic clove, finely chopped |
1 1/4 cups long-grain white rice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup water |
3/4 cup reduced-sodium chicken broth (6 fl oz) |
Directions:
1. Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
2. Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.
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