Rice Pilaf

By akselden

Nice with the Poulet a la creme

Ingredients

• 1 1/2 T butter
• 1/2 medium onion, minced
• 1 large pinch kosher salt
• 1 1/2 C long-grain rice
• 1 1/2 C chicken broth
• 1 bay leaf

Details

Servings 4

Preparation

Step 1

Preheat oven to 375. In a large, heavy, lidded pan, melt butter over medium-low heat. Add onions and kosher salt. Sweat the onions until the are aromatic, stirring constantly.

Add the rice and stir until thoroughly coated. Continue stirring until rice smells nutty. Add the chicken broth and bay leaf. Bring to a boil.

Stir once, cover pan, and place in oven. Bake for 25 minutes.

Let rest at room temperature, covered, for 10-20 minutes. Fluff rice with a fork.