Rice Pilaf with Rosemary
Okay, so back to the recipe. This one is courtesy of Tyler Florence on The Food Network with some variations of my own. Not only it is super easy and flavorful, but it was one of the only recipes I could find that truly toasted the rice. Don’t be fooled, folks, a lot of the pilaf recipes out there are posers—just rice mixed with stuff. They call that pilaf? So wrong.
Anyway, so here is the recipe dedicated to you closeted boxed pilaf cooks out there (you know who you are). This makes 2 1/2 cups:
- 1 1/2 tablespoons unsalted butter (can substitute with olive oil)
- 1 clove garlic, smashed
- 1/2 shallot, thinly sliced
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup basmati-style long grain rice
- 1 1/2 cups low-sodium chicken broth (if you use regular broth, add less salt above)
- 1 bay leaf
- 1 sprig fresh rosemary (about 4-5 inches)
- Toasted pine nuts or sliced almonds (optional)
- In a saucepan over medium-low heat, melt the butter. Add the garlic and shallot to butter and sauté. Season with the salt and pepper and cook until the onions and garlic are soft, about 5 minutes.
- Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
- Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. (You can shorten this cooking time by about 5 minutes if you heat the broth before adding it to the rice.)
- Remove from the heat (still covered) and let set for 5 minutes. Discard the rosemary and bay leaf (and garlic clove if you wish).
- Fluff the rice with a fork and mix-in pine nuts or almonds, if using. Check for seasoning and adjust if needed. Serve.