VALERIE ZWEIG

Classic Rice Pilaf

This is a rice pilaf recipe, infused with a Classic Roasted Chicken Cookstix. We kept it simple - a little butter, a little garlic, a little onion and using instant chicken stock in the rice!    Feel free to play with your alliums, add some herbs or even switch up your Cookstix flavor!

Difficulty

Time

30 min

Servings

4-6

Classic Rice Pilaf
Classic Rice Pilaf
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Ingredients

  • 1 tablespoon butter
  • 3 large garlic, minced
  • 1 small onion, minced
  • 2 cup white rice
  • 1 Classic Roasted Chicken Cookstix + 24 oz hot water
  • Kosher salt 
  • Black peppercorns

Preparation

  1. Hydrate your Cookstix: Combine 1 stick Classic Roasted Chicken Cookstix with 24 oz hot water and stir until combined.
  2. Saute your Aromatics: Heat olive oil in a heavy bottom pan over medium heat.  Add onion and garlic and sweat until translucent, about 5 minutes.
  3. Add your rice: Add your rice and stir to combine. Cook 1-2 minutes or until the grains start to turn translucent.  Season with salt and pepper.  Add your Chicken Cookstix liquid.  Bring to a boil, reduce to a simmer. Cover the pot and cook 10-15 minutes or until the water has been absorbed into the rice.  Remove the pot from the heat and let steam 5-7 minutes more.
  4. To serve: Fluff with a fork. Garnish with something green (Parsley) and serve!

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