Herbed Rice Pilaf
Appears in Cook's Country October/November 2008
We wanted a foolproof recipe for perfectly cooked rice pilaf that was deeply flavored with fragrant herbs-not gummy, bland pilaf.
WHY THIS RECIPE WORKS
For our recipe for Herbed Rice Pilaf, rather than stick to the standard ratio of two parts water to one part rice, we discovered that slightly less liquid produced a perfect pilaf with fluffy grain. Sautéing the rice in a little butter adde...