Rice Pilaf
This is a heavy hitting take on the classic rice pilaf. It is the perfect side dish with a lot of really great technique.
Ingredients
- 100 g yellow onion, grated
- 20 g garlic, 4-5 cloves, minced
- 75 g angel hair pasta, snapped into 1”/2.5cm pieces
- 175 g jasmine rice, rinsed and drained until water runs clear
- 75 g unsalted butter
- 12 g kosher salt
- 20 g better than bouillon (chicken)
- 650 g chicken stock
- 1 lemon
- parsley, chopped
Instructions
- Heat a large heavy bottomed pot or dutch oven over medium and add butter.
- When melted, add broken pasta.
- Fry in the butter for 2-3 minutes until the pasta is toasted to a light golden color. Add in the rinsed rice and continue to toast until the rice is becoming translucent, making sure to not burn the pasta.
- Add grated onions, minced garlic, and salt and continue to cook for 3-4 minutes over medium. Add better than bouillon and chicken stock. Bring to a simmer, reduce heat to low, cover with a lid and cook for 15 minutes.
- Turn off heat and let the pot continue to sit, covered, for 10 more minutes.
- Finish by folding in a squeeze of fresh lemon juice and chopped parsley.
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