Description
A light, buttery, and fragrant Rice Pilaf made with perfectly fluffy long-grain rice, sautéed onions, garlic, and fresh parsley. This versatile side dish complements everything from grilled meats to curries and is elegant enough for entertaining yet simple enough for everyday meals.
Ingredients
2 tablespoons Unsalted butter
½ cup Finely chopped onion (71 g)
3 cloves Garlic, minced
1 teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
1 ½ cups Long-grain white rice (297 g)
3 cups Low-sodium chicken broth (711 g), or vegetable broth
¼ cup Fresh parsley, chopped (15 g)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
- In a medium saucepan, melt butter over medium heat. Add the rice and cook, stirring often, until lightly golden and fragrant.
- Stir in chopped onion, garlic, salt, and pepper. Cook for 2–3 minutes until the onion softens.
- Pour in chicken broth (or vegetable broth) and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and simmer gently for 18 minutes without lifting the lid.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff gently with a fork and stir in chopped parsley before serving.
Notes
For added crunch, stir in toasted almonds or pine nuts before serving.
Add raisins or dried cranberries for a touch of sweetness.
Enhance flavor with a bay leaf, pinch of saffron, or turmeric during cooking.
Use basmati rice for a lighter, aromatic version.
To make vegan, use plant-based butter and vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
