Target: 6 × 4 inches · landscape

Garlic Butter Rice Pilaf

43 min · 6 servings

Ingredients

□ 1 1/2 cups long-grain white rice

□ 2 tbsp unsalted butter

□ 1/4 cup finely minced shallot

□ 2 garlic cloves, finely minced

□ 2 1/4 cups low-sodium vegetable broth

□ 3/4 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp finely chopped flat-leaf parsley

1. Rinse rice until the water is mostly clear and drain well. Melt butter; soften shallot over medium-low until translucent, not browned.

2. Stir in garlic just until fragrant and pale. Add rice and toast, stirring, until glossy with opaque edges.

3. Add vegetable broth, salt, and pepper; bring to a gentle boil. Cover, reduce to low, and simmer without stirring until tender.

4. Rest covered off heat, then uncover and fluff gently with a fork. Fold in parsley and serve hot.

Cook’s note: Keep the lid closed during simmering and resting so the rice steams evenly.