Ingredients
- 2 tablespoons unsalted butter
- 1 small shallot, chopped
- 2 cups rice (dry long-grain such as Carolina Gold, jasmine or basmati)
- Coarse salt and fresh ground black pepper
- 3 cups chicken stock (or low-sodium chicken broth, or water)
- 2 tablespoons chopped fresh flat-leaf parsley
How to Make
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Step 1: Preheat the oven to 350º In large ovenproof saucepan, heat butter over medium heat, until foaming. Add shallot and cook until clear and translucent, 2-3 minutes.
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Step 2: Add rice and stir to combine. Cook, stirring constantly, until rice is coated with butter and lightly toasted. Season with 1 t salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over med-high heat.
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Step 3: Cover with a tight fitting lid and cook in the preheated oven until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand, covered, 5 minutes before serving. Add parsley and fluff with a fork before serving.
We hope you enjoy this recipe!
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