Herbed Rice Pilaf from Cook's Illustrated |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my adaptation of a recipe from an issue of Cook's Illustrated. It's my go-to recipe for rice. Pay particular attention to the rice to water ratio and you'll never have sticky, mushy rice ever again! Ingredients:
3 tablespoons butter |
1 small onion, chopped |
1/2 teaspoon salt |
1 1/2 cups rice |
2 medium garlic cloves, minced |
1 teaspoon minced fresh thyme |
1 bay leaf |
2 1/4 cups chicken broth |
1/4 cup chopped fresh parsley |
Directions:
1. Melt butter in large saucepan over medium high heat. Cook the onion and salt until just softened. about 3 minutes. Add rice and cook, stirring frequently, until the edges begin to turn translucent. Turn down the heat if necessary to prevent the rice from browning.
2. Add garlic, thyme and bay leaf and cook, stirring constantly,until fragrant, about 30 seconds. Stir in the broth and bring it to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 15 to 20 minutes. Remove from heat and let stand for 5 to 10 minutes. Discard bay leaf and fluf rice with a fork. Stir in parsley and season with salt to taste.
3. Note: the original recipe calls for 1/2 C sliced, toasted almonds to be added with the parsley. I haven't had any on hand so I've always made this with out.
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