Low Sodium Classic Rice Pilaf

Total time40 min

Prep time10 min

Cook time25 min

Every grain of rice gets toasted in butter until fragrant and faintly nutty, then simmered low and slow with softened onion and garlic until it turns tender and fluffy. A bay leaf infuses the pot while it cooks, and a scatter of fresh parsley at the end adds a bright, herbaceous finish. The low-sodium broth base keeps the flavor rounded and savory without leaning on heavy seasoning, and it's easy to control exactly how much goes into the pot from there. It's a versatile side that pairs with just about anything, and it's a solid pick for anyone watching their added salt intake. Simple pantry staples and one saucepan are all it takes to get a big payoff in texture and flavor.

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Ingredients

4 servings

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups low-sodium chicken broth
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 bay leaf

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a medium saucepan over medium heat until the foam subsides.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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