In culinary school, one of the first things we learned to perfect beside our knife skills, was rice pilaf. This recipe is straightforward and absolutely perfect alongside your favorite protein or simply as is. However you enjoy your rice, I think you will love it!
Yield: 2 cups
Preparation time: 5 minutes
Cook Time: 18 minutes
1 tablespoon olive oil
2 small shallots minced (approximately 2 – 3 tablespoons)
2 cups long grain white rice, rinsed
3 cups water or vegetable stock
1 sprig fresh thyme
pinch kosher salt
1. In a medium size pot with a tight fitting lid over medium heat, add oil and allow to heat, approximately 1 minute. Add shallots and allow to cook while occasionally stirring until translucent, approximately 2 minutes. Add rice and stir until evenly coated in oil and shallot mixture.
2. Add water or stock and salt and bring to a boil. Once at a boil, stir one more time before adding thyme on top, covering and reducing temperature to low. Allow to simmer covered for 15 – 18 minutes, or until rice is cooked. Remove from heat and allow to sit covered for 5 minutes. Using a fork, fluff the rice and serve.
Kitchen Note: If you prefer to use brown rice, by all means do so but more water will be needed and cooking times may vary.