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
Ingredients
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1 ounce
clarified butter
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2 ounces
onion, small dice
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1 ounce
celery, small dice
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1 ounce
carrot, small dice
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1 cup
white rice
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2 cups
stock (chicken, beef, fish, vegetable)
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1/2
bay leaf
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salt and pepper, to taste
Directions
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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.
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Once the vegetables are slightly softened, add the rice. Stir until lightly toasted, about 1-2 minutes.
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Then slowly incorporate your stock of choice.
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Then add your half of a bay leaf.
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Bring mixture to a boil.
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Then lower to a simmer and cover.
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Let cook for about 20-25 minutes, or until about 95% of stock is absorbed into rice.
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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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