Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely diced (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 cup (200g) long-grain rice, such as Basmati or Jasmine
  • 2 cups (475ml) chicken or vegetable broth, low sodium preferred
  • 1/2 teaspoon (2g) salt, or to taste
  • 1/4 teaspoon (0.5g) black pepper, or to taste
  • 1 tablespoon (15 ml) unsalted butter (optional, for extra richness)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  2. Add the rice to the saucepan and stir to coat with the oil and aromatics. Cook, stirring frequently, until the rice is lightly toasted and smells nutty, about 3-5 minutes.
  3. Pour in the broth, salt, and pepper. Bring to a boil.
  4. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
  5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork.
  6. Stir in the butter, if using.
  7. Garnish with fresh parsley, if desired, and serve. This simple rice pilaf recipe is ready.