Herbed Rice Pilaf from Cook's Illustrated

1. 1

   Melt butter in large saucepan over medium high heat.

2. 2

   Cook the onion and salt until just softened.

3. 3

   about 3 minutes.

4. 4

   Add rice and cook, stirring frequently, until the edges begin to turn translucent.

5. 5

   Turn down the heat if necessary to prevent the rice from browning.

6. 6

   Add garlic, thyme and bay leaf and cook, stirring constantly,until fragrant, about 30 seconds.

7. 7

   Stir in the broth and bring it to a boil.

8. 8

   Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 15 to 20 minutes.

9. 9

   Remove from heat and let stand for 5 to 10 minutes.

10. 10

    Discard bay leaf and fluf rice with a fork.

11. 11

    Stir in parsley and season with salt to taste.

12. 12

    Note: the original recipe calls for 1/2 C sliced, toasted almonds to be added with the parsley.

13. 13

    I haven't had any on hand so I've always made this with out.

* Per serving · 4 servings · Values may vary.

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