Eosinophilic Esophagitis Friendly Fluffy Ranch Chive Rice Pilaf
Total time40 min
Prep time10 min
Cook time25 min
5.0(30)
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion-free ranch seasoning powder
- ½ tsp fine salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup fresh chives, thinly sliced
- 1 tsp lemon juice
Instructions
- 1
Heat the garlic-infused oil in a medium saucepan over medium heat until shimmering, about 1 minute.
- 2
Add the rinsed rice and stir to coat every grain in the oil. Toast, stirring frequently, until the grains turn opaque and smell nutty, about 2–3 minutes.
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