Rice Pilaf

1. 1

   Melt the butter with the shallot in a medium saucepan over medium-low heat.

2. 2

   Season with the salt and pepper and cook until the onions are soft, about 5 minutes.

3. 3

   Add the rice and stir until coated with the butter.

4. 4

   Increase the heat to medium-high.

5. 5

   Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

6. 6

   Stir in the broth, bay leaf, and rosemary.

7. 7

   Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.

8. 8

   Remove from the heat and let set for 5 minutes.

9. 9

   Discard the rosemary and bay leaf.

10. 10

    Fluff the rice with a fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.