B2's Easy Rice Pilaf - serves 4
This is nothing more than rice steeped in chicken broth and wine, a welcome change from plain rice. No, not pilaf but you wanted easy, right? You won't care what you call it once you taste it.
- 2 Tablespoons butter
- 1/2 onion, peeled and finely chopped
- 1 cup rice, uncooked
- 1/4 teaspoon dried thyme
- 3 Tablespoons dry white wine
- 1 1/2 cups chicken broth
- 1 bay leaf
PREHEAT oven to 375 F (190 C). Over medium heat, melt the butter in a small saucepan with a tight-fitting lid. Add the onion and cook, stirring, for about 3 minutes, until the onion is softened and slightly glazed.
ADD the rice and cook, stirring, to coat with butter and until translucent, about 1 to 2 minutes. Stir in the thyme and white wine and cook until the wine evaporates some. Stir in the chicken broth and bay leaf.
COVER and place in the oven, then bake for 20 minutes. Remove from oven, spoon into a serving bowl and serve immediately.
NOTES: Although I like finishing this in the oven, you can finish on the stove top just as you would regular rice.