Vegetarian Classic Rice Pilaf

Total time40 min

Prep time10 min

Cook time25 min

Every grain of rice gets toasted with softened onion and garlic until it turns opaque and faintly nutty, then simmers low and slow until perfectly tender and fluffy. A bay leaf infuses the whole pot with quiet, savory depth while it cooks, and a scatter of fresh parsley at the end keeps things bright and fresh. The result is a fluffy, fragrant side dish with distinct, separate grains and rich flavor in every forkful. It's endlessly versatile alongside roasted vegetables, beans, or as the base for a grain bowl, and it's a reliable, comforting staple to keep in a vegetarian kitchen rotation.

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt
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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