Rice Pilaf

1. 1

   Saute butter, shallot, salt & pepper in a skillet over medium-low heat for about 5 minutes or until tender.

2. 2

   Add rice & stir until well coated.

3. 3

   Increase heat to medium-high and let rice cook until toasted, about 5 minutes.

4. 4

   Stir in the broth, bay leaf & rosemary.

5. 5

   Bring to a simmer over low heat.

6. 6

   Cover & cook until all the broth has been absorbed by the rice, about 15-18 minutes.

7. 7

   Remove from heat & let set for 5 minutes.

8. 8

   Discard the rosemary & bay leaf.

9. 9

   Fluff rice with a fork & serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.