Rice Pilaf
Ingredients
Yields 6 servings
2 cups basmati rice
2 TBL unsalted butter
1 each yellow onion, ½ inch dice
2 TBL vegetable oil
4 thyme sprigs
2 ¾ cups chicken stock
2 bay leaves
½ tsp kosher salt
½ tsp black pepper
2 TBL unsalted butter
Method
Rinse rice in running cold water agitating until the water running off becomes clear.
Soak rice in cold water for 30 minutes, the drain.
Heat butter in a large skillet, add onion and sauté over low heat until soft (about 8 minutes).
Add oil to the pan and the drained rice. Cook for 2 minutes stirring often.
Add thyme sprigs and stir until fragrant (1 minute).
Add chicken stock and bay leaves. Bring to a boil.
Cover with a tight-fitting lid and turn the heat to a low simmer.
Cook for 17 minutes or until you no longer hear the water bubbling in the bottom of the pan.
Turn the heat off, leave covered and allow to rest for 10 minutes.
Remove lid and fluff rice with a fork.
Remove bay leaves and thyme stems.
Add salt, pepper, and butter and stir until melted.