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Italy / Bread
Wikibooks
Italian Rice Pilaf
This dish has a lot of Italian flavors, like bay, thyme, rosemary, garlic, and Chianti wine.
Ingredients
ScaleNo serving count in the source — scale by factor
- rice, white; uncooked2 cup
- unsalted butter2 tbsp
- salt1/2 tsp
- black pepper, freshly ground1/2 tsp
- chicken stock, low-sodium2 1/2 cup
- red wine, preferably Chianti1 cup
- bay leaf3
- garlic, smashed7 clove
- fresh thyme10 sprig
- rosemary, fresh5–6 sprig
- onion, large; finely diced1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Melt butter in a large saucepan over medium high heat. Add rice and onion and cook until rice is golden.
Meanwhile, combine remaining ingredients. Once rice has toasted, remove from pot and add mixture. Bring to a boil and add rice. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness.
Serve warm with a steak, a glass of red wine, and maybe a vegetable sauté.
