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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A classic rice pilaf that goes well with chicken. Ingredients:
3 tablespoons unsalted butter |
1 shallot, thinly sliced |
1 1/2 teaspoons kosher salt |
fresh ground black pepper |
2 cups basmati-style long grain rice |
3 cups chicken broth |
1 bay leaf |
1 sprig fresh rosemary |
Directions:
1. Saute butter, shallot, salt & pepper in a skillet over medium-low heat for about 5 minutes or until tender.
2. Add rice & stir until well coated.
3. Increase heat to medium-high and let rice cook until toasted, about 5 minutes.
4. Stir in the broth, bay leaf & rosemary.
5. Bring to a simmer over low heat. Cover & cook until all the broth has been absorbed by the rice, about 15-18 minutes.
6. Remove from heat & let set for 5 minutes.
7. Discard the rosemary & bay leaf.
8. Fluff rice with a fork & serve.
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