HERB RICE PILAF

By jarren

Ingredients

• 2 TBSP BUTTER 30ML
• 1 SMALL ONION, FINELY CHOPPED 1
• 1 CLOVE GARLIC, MINCED 1
• 1/2 TSP DRIED THYME 2ML
• FRESHLY GROUND BLACK PEPPER
• 1 1/2 CUPS LONG-GRAIN WHITE RICE 375ML
• 3 CUPS BEEF BROTH 750ML
• 1 SMALL RED BELL PEPPER, FINELY CHOPPED 1
• 1/4 CUP CHOPPED FRESH PARSLEY 60ML

Details

Servings 6

Preparation

Step 1

IN A LARGE SAUCEPAN, MELT BUTTER OVER MEDIUM HEAT. ADD ONION, GARLIC, THYME AND PEPPER; COOK, STIRRING OFTEN, FOR 3 MINUTES OR UNTIL SOFTENED. ADD RICE AND STOCK; BRING TO A BOIL. REDUCE HEAT TO LOW; COVER AND SIMMER FOR 15 MINUTES OR UNTIL MOST OF STOCK IS ABSORBED. STIR IN RED PEPPER; COVER AND COOK FOR 7 TO 9 MINUTES OR UNTIL RICE IS TENDER. STIR IN PARSLEY; LET STAND, UNCOVERED, FOR 5 MINUTES.

Variation: Substitute 1/4 tsp crushed saffron threads for the thyme.