This recipe for rice pilaf is a simple side dish that is a great alternative to plain white rice. Its mild chicken and garlic flavors make it a versatile and easy side for any supper.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion chopped
- 1 garlic clove peeled
- 1 cup long grain rice
- 2 cups chicken stock
- 1 bay leaf
- a handful of fresh parsley chopped
- salt and pepper to taste
Instructions
- Melt the butter with the onion in a medium saucepan over medium heat and cook until the onions are soft, about 5 minutes.
- Add the garlic clove and rice and stir until coated with the butter.
- Increase the heat to medium-high.
- Stir in chicken stock, bay leaf, and parsley. Season with salt and pepper, raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
- Remove from the heat and let sit for 5 minutes. Discard the bay leaf and garlic clove. Fluff the rice and serve enjoy .
