| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Cook: | 30 min |
| Yield: | 5 cups |
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 2 cups basmati-style long grain rice
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 sprig fresh rosemary
Instructions
- Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
- Stir in the broth, bay leaf, and rosemary. 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. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 229 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 11 mg |
| Sodium | 349 mg |
| Serving Size | 1 of 8 servings |
| Calories | 229 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 11 mg |
| Sodium | 349 mg |
Reviews
Made as per recipe the first time and it was perfect! Since then I have added chopped leeks and chopped celery, or a cup of frozen peas and carrots. It’s a very versatile recipe!
Excellent!!
Thank you Tyler! You have always been one of my favorite chefs on TV! I appreciate u our great
recipe for a perfect pilaf!
recipe for a perfect pilaf!
Really tasty rice. I used jasmine because it is what I had. The only other change I made was to add some garlic with the shallot. Delicious!
Perfect pilaf
If you are looking for a true Rice Pilaf, this is the recipe for you. My family loved it as a side with everything I’ve thrown at it.
Bland, bland, bland. I noticed some reviewers thought so, too, so I added thin-sliced sweet onion to the shallots along with some minced garlic, once the onions had softened. Used good quality chicken broth (beef didn’t appeal since it was to be served with Game Hens), rosemary just picked from my garden and the bay leaf. Once it was done, I tasted it and was very disappointed. Didn’t taste appreciably different than plain cooked rice. I added a number of dried seasonings to the cooked pilaf and got it to the point of just OK. Glad others liked it, but to us it wasn’t as tasty as the boxed mixes, and required more trouble and time, let alone other pilaf recipes I’ve made. Would not make again.
This is quick, easy, and delicious. I’m glad I found a true pilaf that doesn’t have everything in the fridge thrown into it.
I used Jasmine rice and added garlic and some curry powder since some reviews said it was a little bland. It was delicious with the addition of garlic and curry!
This was really good. I actually used Texmati Royal Blend rice (brown, wild and red rice and beef broth as others suggested. It was very good.