Rice Pilaf

There are 100s of versions of pilaf and this is one of the more basic ones. It is perfect as it is but can easily be elevated with dried fruit, nuts and other spices. It’s a great side to grilled or braised meat or vegetables.

Ingredients
- 55g butter
- 1 brown onion, finely diced
- 280g basmati rice
- 820ml chicken stock
- 2 bay leaf
- 2 garlic cloves, crushed
- 30g butter

Method
1. Heat the stock in a saucepan.
2. In a shallow pan you have the lid for, add the butter on medium heat, then add the onions season with salt and saute for 3-4 minutes.
3. Add the rice (no not washed, uncle roger fans come at me) and stir through the onions.
4. Once the onions are stirred through the rice well, add the hot stock and mix. Then, add the bay leaves and crushed garlic cloves.
5. Turn the heat to low and stir well, cover with the lid and leave to cook on low heat for 30 minutes.
6. After 30 minutes, remove the lid and fluff the rice with a fork and add the last 30g of butter.

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