Sobre esta receta

Un arroz pilaf atemporal e infalible con arroz integral de grano largo tostado, aromáticos salteados dulces y caldo sabroso. Esta técnica clásica — tostar el arroz en mantequilla antes de hervir — le da a cada grano un sabor a nuez y una textura perfectamente esponjosa y separada. Simple para una cena entre semana, elegante para una cena con invitados.

Instrucciones

1. 1

   Finely dice the yellow onion and celery, and mince the garlic. Having everything prepped before you start cooking makes this recipe very easy to manage.

2. 2

   In a saucepan, melt 2 tablespoons of butter over ^[medium heat]. Add the diced yellow onion and celery and cook, stirring occasionally, until softened and just beginning to turn golden — about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.

3. 3

   Add the dry long-grain white rice directly to the pan. Stir constantly for 2–3 minutes, coating every grain in the butter and toasting until the rice smells slightly nutty and a few grains begin to look opaque and lightly golden.

4. 4

   Pour in the chicken broth. Add the salt, black pepper, and bay leaf. Stir once to combine, then increase the heat to bring the liquid to a full boil.

5. 5

   Once boiling, reduce the heat to ^[the lowest setting], place a tight-fitting lid on the pan, and cook undisturbed for 18 minutes.

6. 6

   After 18 minutes, remove the pan from heat (keep the lid on) and let the rice rest, undisturbed, for 5 minutes.

7. 7

   Remove and discard the bay leaf. Fluff the rice gently with a fork — never a spoon, which can make the rice gummy. If using, stir in the optional tablespoon of finishing butter for extra richness. Taste and adjust seasoning.

8. 8

   Transfer to a serving dish and garnish generously with fresh chopped parsley. Serve immediately.