Rice Pilaf
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Pilaf is a traditional side dish in South Asian, Middle Eastern and Mediterranean cuisines. It’s history dates back at least 1,000 years and it was the inspiration for Spanish Paella and Mexican Rice.
This version was inspired by recipes from Served from Scratch and Tastes Better from Scratch.
Rice Pilaf
Persons
8
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 2 Tbsp butter
- ½ large onion, diced
- 1.5 cups rice, rinsed
- 3 large garlic cloves, minced
- 3 cups chicken stock, warmed
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp coriander
- dash salt (to taste)
- ½ cup chopped fresh parsley
Instructions
- Heat a large skillet and add 1 Tbsp of butter.
- Add onion and sauté for a couple of minutes.
- Add another Tbsp of butter and then add the rice, stir to coat. Toast the rice for 4-5 minutes.
- Add the garlic and sauté until fragrant
- Add the seasonings (except for the parsley) and stir through.
- Slowly add the chicken stock, stirring constantly.
- Cover and bring the stock to a boil, and then reduce to a simmer.
- Cook the rice for 15 minutes, then let stand for another 3-5 minutes.
- Garnish with the chopped parsley.