Description
A fragrant, tender rice pilaf cooked with sautéed aromatics and broth, perfect as a side dish or base for your favorite proteins.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely diced (about ½ cup)
- 1 garlic clove, minced
- 1 cup long‑grain white rice (e.g., basmati or jasmine)
- 1⁄4 tsp salt, plus extra to taste
- 2 cups low‑sodium chicken or vegetable broth
- 2 tbsp chopped fresh parsley (optional)
- ½ tsp lemon zest (optional)
Instructions
- In a medium saucepan over medium heat, melt butter with oil.
- Add onion and sauté until softened, about 4–5 minutes, stirring occasionally.
- Stir in garlic and cook 30 seconds until fragrant.
- Add rice and salt; cook 1–2 minutes, stirring constantly, until rice is lightly toasted.
- Pour in broth, bring to a boil, then reduce heat to low and cover tightly.
- Simmer until liquid is absorbed and rice is tender, about 15 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff rice with fork; stir in parsley and lemon zest if using.
- Adjust salt to taste and serve warm.
Notes
- Rinse rice until water runs clear to remove surface starch for fluffier grains.
- For extra flavor, swap half the broth with white wine.
- Add toasted slivered almonds or pine nuts for texture.
- Make it gluten‑free by ensuring broth is certified GF.
- Leftovers store well in fridge for up to 4 days; reheat with a splash of broth.