Long-grain rice toasted in butter until nutty, simmered in chicken broth with shallots, thyme, and bay leaf. Finished with fresh herbs. The method that produces rice that is never gluey.

Herbed Rice Pilaf

Stephanie Sharpe

@steph

3 months ago

Long-grain rice toasted in butter until nutty, simmered in chicken broth with shallots, thyme, and bay leaf. Finished with fresh herbs. The method that produces rice that is never gluey.

Recipe

Ingredients

·1.5 cups long-grain white rice

·3 tbsp butter

·2 shallots minced

·2.5 cups chicken broth

·2 cloves garlic

·1 bay leaf, fresh thyme

·Fresh parsley and chives to finish

·Salt and pepper

Instructions

1.Melt butter in a heavy-bottomed saucepan.

2.Sauté shallots and garlic until translucent.

3.Add rice and toast, stirring, until rice smells nutty.

4.Add warm broth, bay leaf, and thyme. Season.

5.Bring to a boil, reduce to lowest heat, cover.

6.Cook 18 minutes without lifting lid.

7.Remove from heat, rest 5 minutes, fluff with a fork.

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