Herbed Butter Rice Pilaf: A Flavorful Delight
This buttery, herbed rice pilaf is a versatile side dish that complements any meal. Infused with rosemary, thyme, and a hint of lemon, it’s perfect alongside roasted chicken or grilled fish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup basmati rice rinsed until water runs clear
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 medium shallot finely chopped
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried rosemary crushed
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped
Instructions
Preparation Steps
- Melt 1 tablespoon of butter with olive oil in a medium saucepan over medium heat. Add the shallot and garlic, sauté until translucent, about 2-3 minutes.
- Add the rice, stirring continuously for 2 minutes until lightly toasted.
- Pour the vegetable broth and stir in the thyme and rosemary. Add salt and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
- Remove from heat, add the remaining tablespoon of butter and lemon juice. Fluff with a fork and stir in parsley. Adjust seasonings.
Notes
For a richer flavor, substitute vegetable broth with chicken broth. Store any leftovers in an airtight container for up to 3 days.