Pan Of Rice Pilaf Recipe

Rinse rice

Place the rice in a fine-mesh sieve and rinse under cold running water, stirring with your fingers, until the water runs mostly clear (about 30–60 seconds). Drain well.

Toast rice

In a 12-inch ovenproof or heavy-bottomed sauté pan with a lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add the drained rice and cook, stirring frequently, until the grains are opaque and begin to smell nutty, about 3–4 minutes.

Add liquid

Pour in 3 1/2 cups low-sodium chicken broth, add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, the bay leaf, and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Cover and cook

Reduce heat to low so the broth is at a bare simmer, cover the pan tightly with a lid, and cook undisturbed for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time.

Rest

Remove the pan from heat and let it sit, covered, for 8–10 minutes to steam and finish cooking.

Sweat vegetables

While the rice is simmering (or in a separate skillet), melt the remaining 1 tablespoon butter over medium heat. Add the diced onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic

Add the minced garlic and cook for 30–45 seconds more until fragrant, taking care not to brown it. If preparing in a separate skillet, remove from heat and set aside until rice is ready.

Combine

When rice has finished resting, remove the bay leaf. Gently fluff the rice with a fork to separate the grains, then fold in the cooked aromatics evenly so vegetables distribute through the rice.

Stir in 2 tablespoons chopped fresh parsley, 1 teaspoon fresh thyme leaves, and 1 teaspoon lemon zest (if using). Taste and adjust seasoning: add more salt or pepper if needed. Keep the rice covered and warm for up to 10 minutes while finishing.

If desired, stir in 1 tablespoon extra butter for a glossy finish. Transfer the pilaf to a warmed serving pan, sprinkle with toasted slivered almonds and remaining tablespoon of chopped parsley for color, and serve immediately.