Sweet Onion And Jasmine Rice Pilaf
serves 2
Sweet onions and fragrant Jasmine rice give this simple pilaf a delicate aroma and an extra burst of flavor. Like any rice pilaf, it pairs nicely with grilled or roasted meats and vegetables or works well as a savory bed for a slow-cooked stew.
2 teaspoons vegetable oil
1/2 Vidalia or other sweet onion, diced
1/2 cup Jasmine rice
1 1/4 cup water
prep: 10 minutes
total: 30 minutes
heavy stock pot with cover (or Dutch oven)
1. Heat the oil in a heavy stock pot over medium heat. When the oil is shimmering, add the onions and stir. Sprinkle with salt and pepper and cook until the onions begin to soften but do not brown, about 2 minutes.
2. Add the rice and cook, stirring occasionally, until it absorbs some of the fat and turns translucent, 2-4 minutes.
3. Add the water and increase the heat to bring the mixture to a boil. Once it boils, stir, reduce the heat to medium-low and cover the pot. Cook, stirring once or twice, until the liquid has been absorbed and the rice is tender and creamy, 15-20 minutes.
