Rice Pilaf is fluffy, flavorful, and infused with aromatic herbs. A versatile side dish perfect for pairing with chicken, fish, or vegetarian meals.

Scale

2 cups long-grain white rice (basmati or jasmine)

3 tablespoons butter or olive oil

1 small onion, finely chopped

2 garlic cloves, minced

4 cups chicken or vegetable broth

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme or oregano

1 bay leaf

1/4 cup fresh parsley, chopped

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1. Rinse rice under cold water until water runs clear; drain well.

2. Heat butter or olive oil in a large skillet or saucepan over medium heat.

3. Sauté onions until translucent, then add garlic and cook for 1 minute.

4. Stir in rice and cook for 2–3 minutes until lightly toasted.

5. Add broth, salt, pepper, thyme, and bay leaf; stir to combine.

6. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.

7. Remove from heat, keep covered, and let rest 5 minutes.

8. Fluff with a fork, discard bay leaf, and garnish with parsley.

Optional add-ins: slivered almonds, golden raisins, or peas.

Swap butter for olive oil to make it dairy-free.

Reheat with a splash of broth to keep moist.