Every grain of rice here gets toasted until it's fragrant and faintly nutty, then simmered low and slow with onion, garlic, and a bay leaf until it turns tender and full of flavor. The result is a fluffy, aromatic pilaf with each grain distinct instead of clumped together, thanks to that steady simmer-and-rest method. A scatter of fresh parsley at the end brightens the whole pot and adds a pop of color against the golden rice. It's a versatile side that pairs with just about anything on the table, and it holds up well for make-ahead meals or leftovers. This one is a reliable pick for a vegan spread, easy to scale up for a crowd or keep simple for a weeknight dinner.
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Country Crock Dairy Free Plant Butter Made With Olive Oil
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz
Earth Balance Vegan Buttery Sticks
Violife 100% Vegan Unsalted Plant Butter
Country Crock Dairy Free Plant Butter with Avocado Oil
Melt the butter in a medium saucepan over medium heat until the foam subsides.
Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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