Rice Pilaf

Method

1. 1

   Rinse the rice

   Rinse the rice under cold water to remove excess starch.

2. 2

   Sauté the onion and garlic

   In a large saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.

   
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   Onion and garlic sautéing in butter in a saucepan

3. 3

   Add the carrot and peas

   Add the carrot and peas, and cook for a few minutes until tender.

   
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   Carrot and peas added to the saucepan with onion

4. 4

   Toast the rice

   Add the rice and stir to coat it well with the butter or oil. Cook for 1-2 minutes.

   
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   Rice sautéing with vegetables in the saucepan

5. 5

   Pour in the broth

   Pour the chicken or vegetable broth into the saucepan. Add salt, pepper and spices to taste. Bring to a boil.

   
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   Broth being poured over the rice and vegetables

6. 6

   Cook covered

   Reduce the heat to low, cover the saucepan and cook for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.

   
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   Covered saucepan cooking the rice over low heat

7. 7

   Let it rest

   Remove the saucepan from the heat and let it rest, covered, for 5 minutes.

8. 8

   Fluff the rice

   Using a fork, fluff the rice to separate the grains and mix in the additional ingredients.

   
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   Pilaf rice being fluffed with a fork in the saucepan

9. 9

   Serve

   Serve the rice pilaf hot as a side dish to accompany your main courses.

The step photos are illustrative.