Rice Pilaf

Pilaf is rice that's been cooked with seasonings and maybe some veggies and meat. I like it because it's a bit fancier than plain rice, has much more flavor, and tastes just as good reheated the next day.

Ingredients [serves 4 to 6]

1 cup rice

1-1/2 cups broth (I used chicken)

2 or 3 cloves of garlic, minced

1/2 sweet onion, diced

1 teaspoon olive oil

pinch of salt, bit of pepper

1 teaspoon butter (optional)

** you could also add in more vegetables if you'd like, e.g. bell peppers, peas, corn, broccoli florets

Start by chopping up the onion and mincing the garlic. Then, heat up a saucepan over medium heat and add in the oil and vegetables. [A little note about the type of pot you use: it shouldn't be too shallow or too deep - you want the height of the rice in the pot to be pretty equal to the width]. Let the onions sweat; add in butter if you don't mind a few more calories and some more flavor. Once the vegetables become translucent, add in the rice. Stir to make sure each grain of rice gets coated in fat and let the grains toast a bit, maybe two minutes. This step makes sure that the rice doesn't get gummy. Then, add in the stock, salt, and pepper, and lower the heat and place the lid on the pot. Step away and leave the rice to cook for 12 minutes (set a timer to be safe).

After 12 minutes turn off the heat and leave the rice alone for another 5 minutes. Then, remove the lid and fluff up the rice with a fork. It should be perfect and fluffy and delicious.