Easy Rice Pilaf

By mtlabor
December 14, 2011
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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

Serves: 2

  • 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
  1. 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.
  2. Once the vegetables are slightly softened, add the rice. Stir until lightly toasted, about 1-2 minutes.
  3. Then slowly incorporate your stock of choice.
  4. Then add your half of a bay leaf.
  5. Bring mixture to a boil.
  6. Then lower to a simmer and cover.
  7. Let cook for about 20-25 minutes, or until about 95% of stock is absorbed into rice.
  8. 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!

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