Herbed Rice Pilaf

Ingredients

• 3 tbsp unsalted butter
• 1 small onion (Chopped fine)
• 0.5 tsp salt (Used with the onion; reserve additional salt for seasoning to taste)
• 1.5 cups long-grain rice
• 2 garlic cloves (Minced)
• 1 tsp fresh thyme (Minced; substitute 1/2 teaspoon dried thyme if desired)
• 1 bay leaf (Discard before serving)
• 2.25 cups low-sodium chicken broth
• 0.5 cup sliced almonds (Toasted)
• 0.25 cup fresh parsley leaves (Chopped)
• salt (Additional seasoning, to taste)

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.

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.

4. 4

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

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.

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.

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.

Notes

The cooked rice can be refrigerated in an airtight container for up to 1 day. If fresh thyme is unavailable, substitute 1/2 teaspoon dried thyme.

Nutrition per serving

• side dish
• rice
• pilaf
• vegetarian if made with vegetable broth
• gluten-free
• stovetop
• make-ahead-friendly