Rice Pilaf for One
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Toasted long-grain rice simmered with onion and garlic in chicken broth until fluffy.
Ingredients
- ¼ cup uncooked long-grain white rice
- 1 tablespoon salted butter
- ½ cup finely chopped onion
- 1 garlic clove minced
- ⅛ teaspoon kosher salt
- ¾ cup low-sodium chicken broth
Equipment
- skillet
Directions
- Rinse the rice in a fine strainer until the water runs nearly clear, then drain well.
- Melt the butter in a 10-inch skillet with a lid over medium heat. Cook the onion and garlic for about 2 minutes.
- Add the rice and stir for 3 to 4 minutes to toast it.
- Stir in the broth and salt and bring to a boil. Turn the heat to low, cover, and cook for 15 to 18 minutes, until the rice has absorbed the liquid.
- Take it off the heat and leave it covered for 5 minutes. Fluff with a fork and serve.
Nutrition
Serving: 324g | Calories: 336kcal | Carbohydrates: 48g | Protein: 8.1g | Fat: 13g | Saturated Fat: 7.7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 446mg | Potassium: 340mg | Fiber: 2g | Sugar: 3.7g | Vitamin A: 356IU | Vitamin C: 6.9mg | Calcium: 48mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup uncooked long-grain white rice counted as dry long-grain white rice. Brands and portions vary, so use it only as an approximation.