Description
A quick and easy rice pilaf that comes together in about 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 ounce clarified butter
- 2 ounces onion, small dice
- 1 ounce celery, small dice
- 1 ounce carrot, small dice
- 1 cup white rice
- 2 cups stock (chicken, beef, fish, or vegetable)
- 1/2 bay leaf
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium-high heat, add your clarified butter and let it melt and bubble.
- Toss in your diced onion, celery, and carrots, and cook for about 3-5 minutes until softened.
- Add the rice to the vegetable mixture and stir frequently for about 1-2 minutes until lightly toasted.
- Slowly pour in your stock while stirring, then add the half bay leaf and season with salt and pepper.
- Bring it all to a boil, then reduce heat, cover, and cook for about 20-25 minutes until the liquid is mostly absorbed.
- Remove the bay leaf, fluff with a fork, and serve.
Notes
You can substitute any vegetables based on what you have on hand. Store leftovers in an airtight container for up to 3-4 days, and it can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg