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- 2 cups long-grain white rice
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, finely chopped
- 1 medium garlic clove, finely chopped
- 2 cups stock or low-sodium chicken broth
- 1/4 cup water
- 1 1/4 teaspoons kosher salt, plus more as needed
- 1/4 cup finely chopped fresh Italian parsley leaves
A basic rice pilaf is a handy, flavorful recipe to have in your repertoire, and it’s easy to make. Just toast up some rice with onion, garlic, and butter; cook it in chicken broth and water; and then let it steam for a few minutes until fluffy and tender. Stir in fresh parsley and serve this classic dish with Shrimp Scampi or next to Crispy Baked Chicken Breasts.
- 1Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
- 2Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
- 3Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the stock or broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil.
- 4Reduce the heat to low, cover with a tightfitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed.