Italian Rice Pilaf

Name: Italian Rice Pilaf
Ingredients: 2 cups uncooked white rice; 2 tbsp unsalted butter; ½ tsp salt; ½ tsp freshly-ground black pepper; 2 ½ cups low-sodium chicken broth; 1 cup red wine, preferably Chianti; 3 bay leaves; 7 cloves garlic, smashed; 10 sprigs fresh thyme; 5–6 sprigs fresh rosemary; 1 large onion, finely diced

This dish has a lot of Italian flavors, like bay, thyme, rosemary, garlic, and Chianti wine.

Ingredients

2 cups uncooked white rice
2 tbsp unsalted butter
½ tsp salt
½ tsp freshly-ground black pepper
2 ½ cups low-sodium chicken broth
1 cup red wine, preferably Chianti
3 bay leaves
7 cloves garlic, smashed
10 sprigs fresh thyme
5–6 sprigs fresh rosemary
1 large onion, finely diced

Steps

Melt butter in a large saucepan over medium high heat. Add rice and onion and cook until rice is golden.
Meanwhile, combine remaining ingredients. Once rice has toasted, remove from pot and add mixture. Bring to a boil and add rice. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness.
Serve warm with a steak, a glass of red wine, and maybe a vegetable sauté.

More recipes with rice, butter, broth or stock, wine, bay leaves, garlic, thyme, rosemary or onion

Adapted from “Italian Rice Pilaf” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.