A good rice pilaf is one of the most versatile side dishes you can master. Toasting the rice in oil before adding the broth gives it a nutty flavor and keeps every grain separate and fluffy. Herbs and garlic round it out into something that elevates any main dish it sits next to.
Ingredients
- 1½ cups white basmati rice
- 2¾ cups vegetable or chicken broth
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- ½ small onion, diced fine
- 2 cloves garlic, minced
- ½ tsp thyme
- ¼ tsp oregano
- 1 bay leaves
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil and butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
- Add the rice and stir for 2 minutes until the grains are lightly toasted and coated in oil.
- Add the garlic, thyme, oregano, bay leaf, salt, and pepper. Stir for 30 seconds.
- Pour in the broth. Bring to a boil, then reduce heat to low. Cover and cook for 15 to 18 minutes until the liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Remove the bay leaf, fluff with a fork, and serve.
Notes
- Toasting the rice before adding liquid is the key to fluffy, separate grains.
- Use brown basmati rice for a nuttier flavor and more fiber. Increase cook time to 40 minutes.
- Stir in chopped parsley flakes or fresh parsley before serving for color.
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