Rice Pilaf

Ingredients

• •1.5 cups long-grain white rice
• •2 tbsp unsalted butter
• •1 small yellow onion, finely diced
• •2 garlic cloves, minced
• •2.5 cups chicken broth, low-sodium
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/4 tsp dried thyme
• •1 bay leaf
• •2 tbsp fresh parsley, chopped

Directions

1. 1Melt butter in a medium saucepan over medium heat and cook onion for 4–5 minutes until softened and translucent.
2. 2Add garlic and dry rice, stirring constantly for 2–3 minutes until the rice turns opaque and smells lightly nutty.
3. 3Pour in chicken broth, then add salt, pepper, thyme, and bay leaf; stir once and bring to a boil.
4. 4Reduce heat to the lowest setting, cover tightly with a lid, and cook for 18 minutes without lifting the lid.
5. 5Remove from heat and let the rice steam, still covered, for 5 minutes.
6. 6Discard the bay leaf, fluff gently with a fork, stir in fresh parsley, and serve.

💡 Swap chicken broth for vegetable broth to make this vegetarian. For extra richness, stir in 1 tbsp of butter just before serving.

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