The Pilaf

The Pilaf — rice, toasted and finished with butter, herbs, and intention. It’s the kind of side that doesn’t need credit to carry weight. Clean, quiet, and built to hold the plate together.

Ingredients

• 1 cup long grain white rice (or basmati)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 cups low-sodium chicken stock
• 1 teaspoon kosher salt (adjust based on your stock)
• 2 tablespoons chopped fresh parsley
• Optional: 1 teaspoon Let’s Get After It Rub for depth

Instructions

1. In a saucepan, melt butter with olive oil over medium heat. Add onion and cook for 3–4 minutes until soft and translucent.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in the rice and toast for 2–3 minutes, stirring frequently, until lightly golden.
4. Pour in chicken stock and stir in kosher salt (and Let’s Get After It Rub, if using). Bring to a boil.
5. Cover, reduce heat to low, and simmer for 15–18 minutes or until liquid is absorbed and rice is tender.
6. Remove from heat. Let sit covered for 5 minutes. Fluff with a fork and stir in fresh parsley.

Chef Paddy’s Tip

• Toasting the rice in butter is the move—it adds flavor and texture before the stock even hits the pot.
• Don’t lift the lid. Let the rice rest at the end so it finishes clean and fluffy every time.

Let’s cook with heart and hustle.