Rice pilaf is one of my go-to side dishes. Hubs could eat the whole pan himself. There’s just something about the combination of butter, onion, rice, and chicken broth that comes together in a happy, comforting way.
In “the old days” I made this with white, long grain rice, but since last Christmas I’ve been making it with brown, long-grain rice. The texture is a little different, a tad stickier than when made with white rice. But, he still can eat the whole pan himself.
Simple Rice Pilaf
1/4 cup butter
1/2 onion, chopped
2 cups brown rice
4 cups chicken broth
1 teaspoon parsley flakes
In large fry pan with a lid, melt butter over medium heat. Add onion and rice. Saute until rice becomes opaque and onion becomes clear. (Yeah, that’s kinda weird how that works.)
Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat. Cook for 40 minutes, covered, until liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.