Bay Leaf Rice Pilaf
8 ingredients
2 steps
Ingredients
- 3 Turkish bay leaves or 1 1/2 California
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 1 1/4 cups long-grain white rice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup water
- 3/4 cup reduced-sodium chicken broth (6 fl oz)
Directions
-
1Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
-
2Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.
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