Basmati Cilantro Rice Pilaf

Name: Basmati Cilantro Rice Pilaf
Ingredients: 2 Tbsp vegetable oil; ⅓ cup [45 g] minced yellow onion; 1 large garlic clove, minced; 1½ cups [300 g] basmati rice; 1 tsp salt; ¼ tsp freshly ground black pepper; 1 Tbsp fresh lemon juice, from 1 lemon; 1 Tbsp fresh lemon juice, from 1 lemon; 1 Tbsp unsalted butter; ¼ cup [10 g] finely chopped fresh cilantro (or substitute Italian parsley); ¼ cup [10 g] finely chopped fresh cilantro (or substitute Italian parsley)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

It’s handy to have a basic rice pilaf recipe in your repertoire, and this one goes with any number of cuisines, from Mexican to Asian to Indian. My kids think it tastes almost identical to the rice served at a certain popular chain restaurant. See if you can guess which one!

Ingredients

2 Tbsp vegetable oil
⅓ cup [45 g] minced yellow onion

Side dish
Gluten-free
Vegetarian

Method

In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.
Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant.
Add 2½ cups [600 ml] water, along with the salt and pepper; bring to a boil. Reduc