Tuesday, June 5, 2012

Rice Pilaf

Ok, so this may not be true rice pilaf but it's close and it's the way *I* do it.  You can add whatever you want to this base "recipe".  Fruit, nuts, herbs, vegetables, whatever.  Here's the quick and easy: 

1/2 onion, chopped small
2 Tablespoons butter
salt, pepper, thyme leaves
1 1/2 cup basmati rice (or other long grain white rice)
2 1/4 cup water or broth. 

In a medium saucepan with a lid, melt the butter over medium high heat.
Saute the onion until it's slightly golden around the edges.  Just a few minutes.  
Add the salt and pepper and thyme and whatever other herbs you like.  
Shush it around for a moment. 
Add the rice
Toss the rice around in the butter and herbs for a minute or so, you'll notice a slight change in the rice color and it'll start to look slightly toasted on the edges. 

Add the water or stock and bring to a hearty boil.  Put a lid on the pot, reduce the heat to the lowest setting and set your timer for 16 minutes.  

When your timer goes off, fluff it with a fork and pull it off heat.  
Put a tea towel on saucepan and the lid on top.  This lets the rice steam for a moment and the towel absorbs any extra liquid that evaporates to the lid.  Crazy, huh?  It really works to separate the grains!!  I seriously have the best rice ever... 

After about 5-10 minutes, fluff it again and serve it up.  

This is easy and tasty for a busy weeknight, add a store bought roasted chicken or any meat you have and bingo, dinner! 

I'm serving it tonight under roasted chicken thighs with some broccoli. 

Go make rice!


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