Basmati Rice Pilaf

1. 1

   Heat the chicken stock in a saucepan until it boils; keep it hot until you are ready to use it.

2. 2

   Heat the vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir the onion and the bay leaf in the hot oil until the onion is tender, about 5 minutes.

3. 3

   Stir the basmati rice into the onion mixture until the rice is coated with the oil.

4. 4

   Pour the hot chicken stock into the rice mixture. Season with salt and stir.

5. 5

   Bring the rice mixture to a boil; cover and reduce the heat to medium-low. Continue to simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

6. 6

   Remove the saucepan from the heat and discard the bay leaf. Add the butter and fluff the rice with a fork.

• Calories 235.32 kcal Moderate
• Protein 4.47 g Low Source
• Carbs 39.04 g Moderate
• Total Fat 6.06 g Moderate
• Saturated Fat 2.17 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 7.2 mg Low Source
• Sodium 178.2 mg Moderate
• Fiber 0.19 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 1.56 mg Low Source
• Iron 0.43 mg Low Source
• Potassium 36.9 mg Low Source
• Vitamin A 28.91 mcg_rae Low Source
• Vitamin C 0.77 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅