Herb-Infused Pilaf Recipe
Ingredients:
- 1 cup long-grain rice (Basmati works well)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cups vegetable broth (or fish stock for extra flavor)
- 1/4 cup fennel bulb, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh fennel fronds, chopped
- Zest of 1 lemon
- Salt and pepper, to taste
- Optional: toasted pine nuts or slivered almonds for some crunch
Instructions:
- Prepare the Rice: Rinse the rice under cold water until the water runs clear.
- Sauté Onions and Fennel: In a deep skillet or pot, melt the butter. Add the onion and fennel. Sauté until translucent and slightly golden.
- Brown the Rice: Add the rice, stirring to coat with butter. Toast for 2-3 minutes.
- Add the Broth: Pour in the broth, bring to a boil, then season.
- Simmer: Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.
- Add Fresh Herbs and Lemon Zest: Stir in parsley, basil, and fennel fronds. Sprinkle with lemon zest.
- Serve: Fluff with a fork and serve. Optionally, top with toasted nuts.