Rice Pilaf Recipe

This rice pilaf is one of husband’s most requested dish and is surprisingly easy to make. I serve it with my Red wine Vinegar Chicken on busy weekdays, or when entertaining. It only requires fresh onions and a few common pantry ingredients. The toasting of rice for this pilaf is a basic cooking technique useful in the cuisine of many cultures from South America all the way to Asia!

Serves 6-8

INGREDIENTS

• 1onion, diced
• 2 Tbs olive oil
• 2 cups jasmine rice
• 3 cups chicken broth or water
• 1 sprig fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tsp sea salt

Make It

1. Sauté onion in olive oil over medium heat until soft for about 5 minutes;

2. Add rice and saute over medium heat until translucent for about 3 minutes;

3. Add broth, bay leaf, parsley, thyme, and season with salt; bring to a boil and reduce heat to the lowest Setting;4. Cover rice and cook on low for 20 minutes without lifting the lid;

5. Once 20 minutes pass, turn off heat, allow the rice to remain covered for an additional 10 minutes;

6. Uncover and fluff rice with two forks.

Buen provecho!!