Rice Pilaf Recipe

• 2 cups long-grain white rice
• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, finely chopped
• 1 medium garlic clove, finely chopped
• 2 cups stock or low-sodium chicken broth
• 1/4 cup water
• 1 1/4 teaspoons kosher salt, plus more as needed
• 1/4 cup finely chopped fresh Italian parsley leaves

1. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
4. Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes.
5. Add the stock or broth, water, and measured salt and stir to combine.
6. Increase the heat to high and bring to a boil.
7. Reduce the heat to low, cover with a tightfitting lid, and simmer undisturbed until the rice is tender, about 15 minutes.
8. Remove from the heat and let sit covered to steam, about 5 minutes.
9. Fluff with a fork and stir in the parsley.
10. Taste and season with additional salt as needed.

longgrain white rice, unsalted butter, yellow onion, garlic, stock, water, kosher salt, fresh italian parsley

Taken from www.chowhound.com/recipes/rice-pilaf-30687 (may not work)