Herb Rice Pilaf
Toasting the rice in butter before adding liquid gives pilaf its nutty fragrance and keeps the grains separate rather than sticky. Use a heavy-bottomed pot with a tight lid and don't peek while it steams — the trapped steam is what finishes the cook evenly.
Side · Vegetarian • 25 min
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 cups low-sodium chicken or vegetable stock
- Kosher salt and freshly ground black pepper
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon fresh lemon juice
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Steps
- Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes.
- Add rice and cook, stirring constantly, until the grains turn opaque and smell nutty, about 2 minutes. Don't let them brown.
- Pour in stock, ½ teaspoon salt, and a few grinds of pepper. Stir once, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes without lifting the lid.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Fold in parsley, dill, and lemon juice. Taste and adjust salt. Serve warm.
Tips & Variations
Make Ahead
The pilaf can be made up to 2 hours ahead and kept covered at room temperature. Reheat gently with a splash of water and a pat of butter.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in a covered saucepan with a tablespoon of water over low heat. Freeze for up to 2 months — the herbs will darken but the flavor holds.
Substitutions
Brown rice works — increase liquid to 2½ cups and simmer time to 40 minutes. Orzo can replace half the rice for a Greek-style pilaf. For a richer version, use half stock and half water with a bay leaf in the pot.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
