Rice Pilaf

When we lived in Paris this was one of the first recipes I learned to make. It’s a simple and classic french dish that is the perfect compliment to a roasted chicken. When I was learning French, cooking was my favorite way to learn the language.  This method produces perfect rice every time. You will never buy rice pilaf in a box ever again.

Serves 6-8
Prep Time: 10 min
Cook Time: 20 min
HINT: Once cooked, the rice pilaf will remain hot for 1/2 an hour, tightly covered.

3 tablespoons unsalted butter
1 medium shallot, finely chopped
2 cups long grain white rice
3 cups chicken stock
1/2 teaspoon dried thyme or 1 1/2 teaspoon fresh thyme
1 bay leaf
Sea salt and freshly ground black pepper
2 tablespoons fresh flat leaf parsley, chopped

1. In a large heavy saucepan, melt the butter over medium heat.
2. Add the chopped shallot and cook for 2-3 minutes just until softened; stir constantly.
3. Add the rice and cook 1-2 minutes until the rice becomes translucent but does not begin to brown; stir constantly.
4. Add the chicken stock, dried thyme and bay leaf and season to taste with salt and pepper.
5. Bring it to a boil over high heat; stir constantly.
6. Just as the rice begins to boil, cover the saucepan with aluminum foil and cover the saucepan with a lid. Reduce the heat to very low and cook for 20 minutes (Do Not Lift the Cover or Stir).

SERVING: Serve hot and garnish with fresh chopped parsley.