Rice With Onion and Bay Leaf

By Pierre Franey

Published October 28, 1986

Total Time
25 minutes
Rating
5(13)
Comments
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Ingredients

Yield:6 servings

  • 2 tablespoons butter

  • 2 tablespoons finely minced onion

  • 1 small clove garlic, finely minced

  • 1 ½ cups rice

  • 2 ¼ cups chicken broth

  • 1 bay leaf

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

42 grams carbs; 13 milligrams cholesterol; 244 calories; 2 grams monosaturated fat; 3 grams saturated fat; 5 grams fat; 130 milligrams sodium; 6 grams protein; 2 grams sugar

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.

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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.

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Ratings

5 out of 5
13 user ratings
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Comments

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Aaron

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

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