Herbed Rice Pilaf

Steps

1. 1

   Melt the butter in a large saucepan over medium-high heat.

2. 2

   Add the chopped onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is just softened, about 3 minutes; it does not need to brown.

   Start 3-minute timer
3. 3

   Add the rice and cook, stirring frequently, until the edges of the grains begin to turn translucent, about 2 minutes. Sautéing the rice in the butter helps keep the finished pilaf flavorful and separate.

   Start 2-minute timer
4. 4

   Add the minced garlic, minced thyme, and bay leaf. Cook, stirring constantly, until fragrant, about 30 seconds.

   Start 30-second timer
5. 5

   Stir in the chicken broth and bring the mixture to a boil.

6. 6

   Cover the saucepan, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender, about 20 minutes.

   Start 20-minute timer
7. 7

   Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. This resting period allows the grains to finish steaming and firm up.

   Start 10-minute timer
8. 8

   Discard the bay leaf and gently fluff the rice with a fork.

9. 9

   Add the toasted sliced almonds and chopped parsley, and stir gently to distribute them without compacting the rice.

10. 10

    Taste and season with additional salt as needed. Serve hot.