
Yield: 6
Rice Pilaf

Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Ingredients
- 1 tbsp butter
- 1 yellow onion, finely diced
- 1 celery rib, finely diced
- 2 garlic cloves, minced
- 1 ½ cups long grain white rice
- 3 cups vegetable broth
- 3 tbsp fresh parsley
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F.
- In an oven-safe skillet with an oven-safe lid, melt the butter over medium-high heat. Add the onion and celery and cook, stirring occasionally, until they begin to soften, about 4 minutes. Add the garlic and cook for additional 30 seconds. Add the rice and cook, stirring constantly, until it turns translucent, for 2 to 3 minutes. Add the broth, fresh parsley, and thyme. Bring the mixture to boil, put the oven-safe lid on the skillet and place it in the oven.
- Bake until all of the liquid has been absorbed and the rice is cooked, between 25 and 30 minutes. Finish with more fresh parsley.
- Serve immediately or store in the refrigerator up to 3 days.
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