Rice Pilaf
Fluffy, buttery, and packed with flavor—this Rice Pilaf is the perfect side dish for just about any meal!
Ingredients
- 1 cup white rice
- 1 teaspoon olive oil
- 1 tablespoon butter
- ½ cup onion small diced
- 2 cloves garlic minced
- 1 ¾ cups chicken stock
- salt to taste
- pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Rinse the rice about 20 minutes before cooking. Leave it in a mesh strainer to while you prep the onions and garlic.
- In a large skillet over medium heat, add the olive oil and butter. Add the onions to the pan and sauté until soft, about 4 minutes.
- Now add the rice to the pan with the onions and spread out into an even layer and begin toasting the rice. Stir occasionally to prevent burning. Once the rice has started to lightly brown, add in the minced garlic and continue cooking for 1 minute.
- Pour in the chicken stock, season with salt and pepper, and bring to a boil. Cover with a lid, reduce the heat to low and cook for 20 minutes.
- Once the 20 minutes are up, turn the heat off, remove the pan from the heat and let it sit for 10 minutes before you remove the lid and fluff the rice. Enjoy!
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