Rice Pilaf
Rice is up there on the top of my favorite comfort food list so needless to say I love this side dish! I was in the kitchen one evening preparing some fish for dinner and I was playing around trying to make rice pilaf as a side dish while drinking a glass of Pinot Gris, then the light bulb in my head lit up and I thought, "I bet this wine would be a delicious addition to the rice pilaf." I am thankful for that light bulb, because the addition of Pinot Gris did indeed make this side dish delicious. This rice pilaf recipe pairs perfectly with seafood or light chicken recipes. It is light, tangy, buttery, and savory. The perfect side dish for the summer season!
Equipment
- 1 Cutting board
- 1 Knife
- 1 Large Saute Pan
Ingredients
- 1 cup Long Grain Rice
- 1 1/2 cups Vegetable Broth
- 1/4 cup Dry White Wine Pinot Gris recommended
- 4 tbsp Salted Butter
- 1/2 Large Yellow Onion Finely chopped
- 4 Garlic Cloves Finely chopped
- 1 tsp Salt
- 1 tsp Lemon Pepper
- 1/4 tsp Celery Salt
- 1 tbsp Fresh or Dried Parsley Finely chopped, if fresh.
- 1 Lemon Optional
Instructions
- Place 4 tbsp of salted butter in a large saute pan over medium heat.
- While the butter is melting, finely chop 1/2 yellow onion and 4 fresh garlic cloves.
- Add the finely chopped onions and garlic cloves to the pan and saute them within the melted butter.
- When the onions are tender add in 1/4 cup of dry white wine (Pinot Gris) and then stir in 1 cup of the long grain white rice. Stir together for 2 minuets to slightly tenderize the rice.
- Pour in 1 1/2 cups of vegetable broth and add in 1 tsp lemon pepper, 1 tsp salt, 1/4 tsp celery salt, 1 tbsp finely chopped fresh parsley or dried parsley and stir all of the ingredients together until they are evenly combined.
- Allow the rice mixture to come to a boil over medium-high heat and then turn burner off.
- Cover the rice mixture with the large saute pan lid and allow the rice to continue to cook/steam for 20 minuets. Do not lift the lid of the large saute pan until the rice has steamed for a full 20 minuets. Trust me.
- Once the rice mixture has steamed for 20 minuets, the rice pilaf will be ready to serve! This is optional but, you can squeeze fresh lemon over the top before serving. I am a lemon lover so I encourage this!
