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Ingredients
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Rice and Broth
Aromatics & Base
Flavorings & Fines Herbes
Finish & Garnish
Method
Rice and Broth
- 1
Rinse and measure rice
Place 2 cups Carolina Gold rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until water runs mostly clear (about 30–45 seconds). Drain thoroughly for 5 minutes to remove excess surface moisture.
- 2
Warm broth
Combine 3.5 cups low-sodium broth and 0.5 cup water in a small saucepan. Bring to a gentle simmer and keep warm over the lowest flame. Stir in 1 tsp kosher salt to dissolve.
Aromatics & Base
- 3
Sweat aromatics
In a heavy-bottomed sauté pan or medium saucepan with a tight-fitting lid (about 3–4 qt), heat 3 tbs unsalted butter and 1 tbs olive oil over medium heat until butter foams. Add 1/2 cup finely diced yellow onion, 1 tbs minced shallot, 1 tbs thinly sliced leek, and 2 tsp minced garlic. Cook, stirring often, until translucent and soft but not browned, about 4–6 minutes.
- 4
Toast rice
Add the rinsed, drained Carolina Gold rice to the aromatics. Stir to coat each grain with butter and oil and cook, stirring frequently, until the rice is lightly translucent at the edges and gives a faint toasted aroma, about 2–3 minutes. This step develops nutty flavor and helps the pilaf remain separate.
Cooking
- 5
Add warm liquid
Carefully pour the warm broth mixture into the rice pot, stirring once to distribute. Bring to a gentle simmer over medium heat.
- 6
Simmer gently
Reduce heat to low so the surface is barely simmering. Cover the pot with the lid and cook undisturbed for 18–20 minutes, or until liquid is absorbed and rice is tender but still separate. Avoid lifting the lid during this time.
- 7
Rest
Remove the pot from heat and let it rest, covered, for 10 minutes to finish steaming and set the texture.
Flavorings & Fines Herbes
- 8
Prepare fines herbes
While the rice rests, combine 2 tbs finely chopped fresh parsley, 2 tsp snipped chives, 1 tbs chopped tarragon, 1 tsp chervil (or extra parsley), 1 tsp lemon zest, and 1 tbs fresh lemon juice in a small bowl. Stir in 2 tbs chopped lemon confit (or rinsed preserved lemon) to distribute the citrus-salty component.
- 9
Finish rice with herbs
After the 10-minute rest, remove the lid and gently fluff the rice with a fork to separate the grains. Add 1 tbs cold butter in small pieces and the fines herbes mixture. Fold gently but thoroughly to incorporate; the residual heat will melt the butter and bloom the herb aromas without wilting them completely. Taste and adjust seasoning with salt and up to 1/2 tsp freshly ground black pepper.
Finish & Garnish
- 10
- 11
Plate and garnish
Transfer the pilaf to a warmed serving bowl. Sprinkle the toasted nuts over the top if using. Finish with a small additional drizzle of olive oil or a few more snipped chives if desired. Serve immediately so the fines herbes remain bright.
