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Author Notes: Rice pilaf is just one of those side dishes that never bore me. I tend to throw in new vegetables and using different types of stock every time, but keeping it simple with a basic mirepoix is easy too! —mtlabor
ounce clarified butter
ounces onion, small dice
ounce celery, small dice
ounce carrot, small dice
cup white rice
cups stock (chicken, beef, fish, vegetable)
salt and pepper, to taste
- Heat a medium saucepan under medium high heat and add your butter. When your butter is heated up, add your vegetables and sweat (cook without browning) them, about 3-5 minutes.
- Once the vegetables are slightly softened, add the rice. Stir until lightly toasted, about 1-2 minutes.
- Then slowly incorporate your stock of choice.
- Then add your half of a bay leaf.
- Bring mixture to a boil.
- Then lower to a simmer and cover.
- Let cook for about 20-25 minutes, or until about 95% of stock is absorbed into rice.
- Serve as is or use as a side dish for a main course. We ended up sauteing a few shrimp, putting them on top of the pilaf, and calling it dinner!