RICE PILAF
4 servings
Pilafs call for cooking rice briefly in butter or oil before adding broth or water, a technique that ensures that the grains will be fluffy, separate, and flavorful. For even more flavor, sauté the rice until it browns slightly.
Melt in a large saucepan over medium-low heat:
- 2 tablespoons butter
Add and cook, stirring, until golden, about 8 minutes:
- ½ medium onion, chopped
Add and stir until the rice becomes translucent around the edges 3 to 5 minutes:
- 1 cup basmati rice, or other long-grain rice
Stir in:
- 1½ cups chicken broth or water
- (½ teaspoon salt, if using unsalted broth or water)
Bring to a boil. Stir once, cover, and cook over low heat until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand off the heat, covered, for 5 minutes before serving. Sprinkle with:
- 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley