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
onion, small dice
celery, small dice
carrot, small dice
stock (chicken, beef, fish, vegetable)
salt and pepper, to taste
In This Recipe
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!