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Basic Rice Pilaf

serves 2-4

For a pilaf, the grains of rice are slightly toasted in butter before they're simmered in broth. This gives them a nuttier, richer flavor. Add more or less shallot and parsley to taste.


1 1/2 cups low-sodium broth (chicken or vegetable)
1 tablespoon unsalted butter
1 small shallot, chopped
1 cup long-grain white rice
1/8 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat-leaf parsley


prep: 15 minutes
total: 45 minutes


small saucepan
medium saucepan


1. Bring the broth to a simmer in a small saucepan.

2. In a separate medium saucepan, melt the butter over medium-high heat. When the foam subsides, stir in the shallot and cook until it's clear and soft, about 3 minutes. Pour in the rice and cook, stirring often, until it changes color and smells toasted, 2-4 minutes. Season with the pepper and a light sprinkling of salt.

3. Pour the simmering stock into the rice. Bring the rice to a boil, then reduce the heat to low and cover. Simmer gently until the rice is tender and has absorbed all the water, 20 minutes or so. (If the rice becomes tender before all the liquid is absorbed, open the lid and cook, stirring, for a few minutes.) Fluff the rice with a fork and stir in the parsley.

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