Usually when I get a new cooking magazine in the mail I read it over then toss it to the side and forget about it. But when I received my most recent issue of Cook's Country, a magazine produced by the authors of America's Test Kitchen, I found seven recipes in there that really caught my attention. This rice recipe happens to be one of them.
This is a really simple recipe that calls for basic ingredients that any well stocked pantry should have. I decided to cut the recipe in half since I would only be serving my husband and myself but that was a mistake. This rice was so good I wish that I would have made the entire recipe so I could have leftovers for today. I will be making this recipe time and time again and I encourage you to do the same. :) I even think this would be a great addition to the Thanksgiving or Christmas table. You know, there are only 98 more days until Christmas. Eeek!!
Herbed Rice Pilaf
Source: Cook's Country, Oct/Nov 2008, page 23
Serves 4-6
Ingredients
3 tablespoons unsalted butter
1 small onion, chopped fine
salt
1 1/2 cups long-grain rice
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 bay leaf
2 1/4 cups low-sodium chicken broth
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley
Directions
1. Melt butter in large saucepan over medium heat. Cook onion and 1/2 teaspoon salt until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucen, about 2 minutes. Add garlic, thyme, and bay leaf and cook, stirring constantly, until fragrant, about 30 seconds.
2. Stir in broth and bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Discard bay leaf and fluff rice with fork. Stir in almonds and parsley. Season with salt. Serve. (Rice can be refrigerated in an airtight container for 1 day.)
This is a really simple recipe that calls for basic ingredients that any well stocked pantry should have. I decided to cut the recipe in half since I would only be serving my husband and myself but that was a mistake. This rice was so good I wish that I would have made the entire recipe so I could have leftovers for today. I will be making this recipe time and time again and I encourage you to do the same. :) I even think this would be a great addition to the Thanksgiving or Christmas table. You know, there are only 98 more days until Christmas. Eeek!!
Herbed Rice Pilaf
Source: Cook's Country, Oct/Nov 2008, page 23
Serves 4-6
Ingredients
3 tablespoons unsalted butter
1 small onion, chopped fine
salt
1 1/2 cups long-grain rice
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 bay leaf
2 1/4 cups low-sodium chicken broth
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley
Directions
1. Melt butter in large saucepan over medium heat. Cook onion and 1/2 teaspoon salt until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucen, about 2 minutes. Add garlic, thyme, and bay leaf and cook, stirring constantly, until fragrant, about 30 seconds.
2. Stir in broth and bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Discard bay leaf and fluff rice with fork. Stir in almonds and parsley. Season with salt. Serve. (Rice can be refrigerated in an airtight container for 1 day.)
7 comments:
I never heard of that magazine but I'm going to look for it. Your rice looks delish! It looks like something I could easily make since I have basically all of those ingredients on hand. Nice!
This looks great! I am always looking for a new way to spice up rice.
Yum, I love simple pilafs. And bay leaf makes everything better, seriously. :)
This looks wonderful... and I should check out Cook's Country's mag. I already subscribe to Cook's Illustrated! :)
I love rice and this looks yummy- I'll have to try it. Thanks!
I love simple recipes like this for weeknight cooking!
I made this last night and OMG, let me tell you.....it was FANTASTIC! I can honestly say that it was the best rice pilaf I ever had!!! And it is so simple!
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