Herbed Rice Pilaf
Aromatic and fluffy herbed rice pilaf that pairs well with a variety of proteins and vegetables, perfect for elevating your weekly dinner menu.
Ingredients
Rice and Broth
- 2 cups long-grain rice (like Basmati or Jasmine) For a nuttier flavor, use brown rice, but increase cooking time by about 20 minutes.
- 4 cups low-sodium vegetable or chicken broth Swap for water, but remember you’ll lose some depth of flavor.
Aromatics
- 1 medium onion, finely chopped Shallots work wonderfully for a milder taste.
- 2-3 cloves garlic, minced Garlic powder can be used as a quick substitute.
- 2 tablespoons olive oil or butter Use coconut oil for a dairy-free alternative.
Herbs and Seasoning
- 1 teaspoon dried thyme Fresh thyme can be used for a more vibrant flavor.
- 1 teaspoon dried oregano For a Moroccan twist, try adding ground cumin instead.
- to taste Salt and pepper Consider using smoked salt for added depth.
Garnish
- 1/4 cup fresh parsley or cilantro, chopped Mint can also add a refreshing twist.
Instructions
Preparation
- In a large saucepan, heat the olive oil or butter over medium heat.
- Add chopped onions and sauté until they are translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute, ensuring it doesn’t burn.
Cooking
- Stir in the rice, allowing it to toast slightly for about 2-3 minutes.
- Pour in the broth along with dried thyme and oregano. Season generously with salt and pepper.
- Bring the mixture to a simmer, then reduce heat and cover.
- Let the rice cook undisturbed for 18-20 minutes.
- Once cooked, remove from heat and let the pilaf sit, covered, for 5 minutes.
- Fluff the rice gently with a fork and garnish with fresh parsley or cilantro before serving.
Notes
To enhance nutrition, consider adding vegetables such as peas, carrots, or bell peppers during cooking. Store leftovers in an airtight container for up to 4 days, or freeze individual portions for up to 3 months.