Rice With Onion and Bay Leaf

By Pierre Franey

Total Time
25 minutes
Rating
5(13)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings
  • 2tablespoons butter
  • 2tablespoons finely minced onion
  • 1small clove garlic, finely minced
  • 1½cups rice
  • 2¼cups chicken broth
  • 1bay leaf
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

244 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 6 grams protein; 130 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Melt 1 tablespoon of the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the rice, and stir to coat the grains.

  2. Step 2

    Add the broth and bay leaf.

  3. Step 3

    Bring to a boil and cover. Cook exactly 17 minutes. Remove the bay leaf, and stir in the remaining 1 tablespoon butter.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
13 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Aaron

17 minutes is not enough if you have the dreaded glass top stove. Just sayin.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.