Rice Pilaf

RICE PILAF

1 1/2 C long grain rice
1 T unsalted butter
1/2 medium onion, peeled and minced
3 C chicken broth
Sea salt and freshly ground pepper
Pinch of dried thyme, crumbled between finger & thumb
1 bay leaf

Heat the butter in a small saucepan. Add the onion and saute for 2-3 minutes on medium heat, stirring. The onion should only sweat, and not become brown. Add the rice and mix well, so that all grains are coated and they become somewhat translucent. Add the broth and the seasonings. Bring to a vigorous simmer, then cover tightly and cook for 20 minutes. Do not uncover the pan during the cooking process. Remove the pan from the heat and let sit for 10 minutes, still covered. The rice is done when small dimples appear on the surface, sometimes called “fish eyes.” Discard bay leaf, fluff with a fork and serve.

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