Rice Pilaf

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Melt the butter in a 6-quart saucepan over medium heat.

   2:00 · Melt butter
2. 2

   Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

   4:00 · Cook onion
3. 3

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
4. 4

   Add the rice and stir constantly to coat each grain in butter, toasting until the rice turns lightly golden and smells nutty, about 3 minutes.

   3:00 · Toast rice
5. 5

   Pour in the chicken broth and add the bay leaf, salt, and pepper. Stir once to combine and bring to a boil.

   5:00 · Bring to a boil
6. 6

   Reduce the heat to low, cover tightly, and simmer without lifting the lid until the rice is tender and the liquid is absorbed, about 18 minutes.

   18:00 · Simmer rice
7. 7

   Remove from the heat and let stand, covered, for 5 minutes.

   5:00 · Rest covered
8. 8

   Remove the bay leaf, fluff the rice with a fork, and stir in the parsley before serving.