Toasted Jasmine Rice

By jeknudson

Ingredients

• 2 tablespoons olive oil
• 1/3 cup thinly sliced shallots
• 1 cup uncooked jasmine or basmati rice
• 1 3/4 cups unsalted chicken stock (such as Swanson)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1/4 cup finely chopped fresh flat-leaf parsley

Preparation

Step 1

Heat oil in a medium saucepan over medium-high. Add shallots; sauté 3 minutes. Add rice; cook 2 minutes, stirring to coat. Add stock, salt, pepper, and bay leaf to pan with rice; bring to a boil.

Reduce heat; cover, and simmer 18 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Discard bay leaf. Stir in parsley.