Herbed Rice Pilaf
Add the onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, until the onion is just tender, 5 to 7 Minutes.
Ingreadient
- 2 tbsp extra-virgin olive oil
- 1 medium onion
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 clove large garlic
- 1½ cups long grain white rice
- 2¹⁄³ cups low-sodium chicken broth
- 6 sprigs fresh thyme
- ½ cup fresh flat-leaf parsley
Direction
- Press Sear/Sauté and adjust the timer. Let heat for 3 Minutes, then add the olive oil.
- Add the onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, until the onion is just tender, 5 to 7 Minutes.
- Stir in the garlic and cook uncovered for 1 Minute.
- Add the rinsed rice to the cooking pot and mix to combine. Add the broth and thyme, and press Cancel.
- Cover with the lid and press Rice. Cook until the rice is tender and the liquid is absorbed, about 25 Minutes. Press Cancel.
- Remove and discard the thyme. Fold in the parsley.
- Spoon the rice pilaf into a serving bowl
