Name: Herbed Rice Pilaf
Total time: 55 min
Cuisine: MidwestAmericanUS & Canada
Ingredients: 3 tablespoons unsalted butter; 1 small onion , chopped fine; Salt; 1 1/2 cups long-grain rice; 2 garlic cloves , minced; 1 teaspoon fresh thyme , minced (see note); 1 bay leaf; 2 1/4 cups low-sodium chicken broth; 1/2 cup sliced almonds , toasted; 1/4 cup chopped fresh parsley leaves

Why This Recipe Works

For our recipe for Herbed Rice Pilaf, rather than stick to the standard ratio of two parts water to one part rice, we discovered that slightly less liquid produced a perfect pilaf with fluffy grain. Sautéing the rice in a little butter added more flavor than oil, and replacing water with chicken broth made our Herbed Rice Pilaf more savory. We also sautéed onion and garlic in the butter before adding the broth. To get deep, layered herb flavor, we first added an aromatic bay leaf with the garlic to provide a base of herb flavor.

Before You Begin

If you don’t have fresh thyme on hand, ½ teaspoon dried thyme can be substituted.

Instructions

Melt butter in large saucepan over medium-high heat. Cook onion and ½ teaspoon salt until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add garlic, thyme, and bay leaf and cook, stirring constantly, until fragrant, about 30 seconds.

Stir in broth and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Discard bay leaf and fluff rice with fork. Stir in almonds and parsley. Season with salt. Serve. (Rice can be refrigerated in an airtight container for 1 day.)