Description

Bump up your plain old, borin rice recipe with an easy to make rice pilaf. It starts with a converted/parboiled rice, a little butter, onion and garlic cooked in a seasoned chicken stock or vegetable stock for a vegetarian dish.

Ingredients

• 2 T. unsalted butter (or olive oil)
• 1 onion, chopped
• 1 garlic clove, peeled and left whole
• 1 c. Ben's Original Long grain white rice, (converted/ parboiled)
• 2 c. chicken stock (or vegetable stock)
• 1 bay leaf
• a handful of fresh parsley, chopped
• salt and pepper, to taste

Steps

1. Melt the butter with the onion in a medium saucepan over medium heat. Cook until the onions are soft, about 5 minutes. Add the garlic clove and rice; stir until coated with the butter. Increase the heat to medium-high.
2. Stir in the chicken stock, bay leaf, and parsley; season with salt and pepper. Increase the heat to medium-high; bring to a boil. When it reaches a boil, immediately lower to a low heat; cover; cook until all of the stock has been absorbed by the rice and the rice is tender, about 15 - 18 minutes.
3. Remove from the heat. Let sit for 5 minutes. Discard the bay leaf and garlic clove. Fluff the rice with a fork.