Simple Herbed Rice Pilaf

1. 1
   prep

   Rinse the rice.

   Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Drain well.

2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Melt 1 tbsp butter in a saucepan over medium heat.

   2.Add the chopped onion and cook until softened and translucent (3-4 min).

   3.Add the minced garlic and cook until fragrant (30 sec).

   TIPDon't let the garlic brown — it turns bitter.
3. 3
   saute · ~2 min

   Toast the rice.

   Add the rinsed, drained rice to the saucepan. Stir constantly for 1-2 minutes until the grains are lightly coated and smell nutty.

   TIPToasting the rice gives the pilaf a deeper, more complex flavor.
4. 4
   simmer · ~15 min

   Cook the rice.

   1.Pour in the water and add the salt. Stir once.

   2.Bring to a boil, then reduce heat to the lowest setting.

   3.Cover with a tight-fitting lid and simmer for 15 minutes.

   TIPDon't lift the lid during cooking — the steam is essential for fluffy rice.
5. 5
   rest · ~5 min

   Rest the pilaf off heat.

   Remove the saucepan from heat. Keep the lid on and let it rest for 5 minutes. This allows the rice to finish steaming.

   TIPResting off heat reabsorbs surface moisture, giving you separate, fluffy grains.
6. 6
   mix

   Fluff and fold in the herbs.

   1.Remove the lid. Fluff the rice gently with a fork.

   2.Add the remaining 1 tbsp butter, black pepper, parsley, and chives.

   3.Fold everything together with a light hand until the butter melts and the herbs are evenly mixed.

   TIPUse a fork, not a spoon — it separates the grains without mashing them.
7. 7
   serve

   Serve warm.

   Transfer to a serving bowl and serve immediately alongside your main dish.

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