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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
- 1 ounce clarified butter
- 2 ounces onion, small dice
- 1 ounce celery, small dice
- 1 ounce carrot, small dice
- 1 cup white rice
- 2 cups stock (chicken, beef, fish, vegetable)
- 1/2 bay leaf
- 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!