Rice pilaf

2-3 tablespoons butter, oil or bacon fat

1/2 cup chopped onion

Optional: diced red or green pepper, minced garlic

Optional: minced fresh herbs

Optional: diced, cooked vegetables

1 cup long grain white rice

1-3/4 cups liquid: water, chicken stock or vegetable stock, or a combination

Kosher salt

Rice pilaf

Heat the fat in a medium saucepan with a tight fitting lid. Sauté the onion and any other raw vegetables (if using) until the onion is soft and translucent. Add the rice and stir to coat with the fat.

Add the liquid and a half–teaspoon of salt (a teaspoon, if you’re using water). Bring just to a boil, then reduce the heat as low as it can get and cover the pan. Cook 15 minutes. The liquid should be almost completely gone and rice should be tender but not gummy.

At this point, stir in herbs, frozen thawed peas or other cooked diced vegetables. Cover pan again and let rest for another 15 minutes.

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