Rice pilaf seems very 90s to me, but it’s a delicious and v. easy side to make for dinner!
Recipe Type: Quick and Easy, Side Dish
Time: 30-40 minutes
Servings: 4
Ingredients
1 ½ cup of long-grained rice
½ cup diced onion (about half a medium onion)
Two minced garlic cloves
2 ½ cups of water, chicken, or vegetable stock
If using water you’ll need one teaspoon of chicken bouillon or one teaspoon of vegan dashi powder
One sprig of thyme
One bay leaf
Olive oil
Salt & Pepper
Equipment
A small heavy-bottomed pot with a lid
Knife
Cutting board
Instructions
Here’s my recipe for homemade chicken stock.
Peel onion and dice into ¼ inch pieces. Peel and mince two garlic cloves and set aside.
Heat 2-3 tablespoons of olive oil in a heavy-bottomed pan over medium-high. When the oil is hot, add the dry rice and cook, continually stirring, so it doesn’t burn. Cook the rice for a few minutes until the rice turns translucent, then slightly opaque. The rice should sound like glass beads sliding around the pot.
When the rice is glassy, add the onions and garlic to the pot and cook for a minute or until the onion becomes translucent.
Add the water or chicken/vegetable stock to the pot and lower the heat so that the rice is barely simmering. If you’re using water, add the bouillon or dashi powder to the pot and stir. Then, add the sprig of thyme, one bay leaf, and a salt to taste. Cover the pot with the lid slightly ajar and cook over low heat until the rice is cooked through and has absorbed the liquid (about 20-30 minutes).
When the rice is nearly finished, close the lid and let the rice steam for a five minutes or so before serving. The rice is ready when the grains of rice are fluffy and there is no liquid left in the pot. Fluff with a fork and serve!