Cookbook:Italian Rice Pilaf

Cookbook | Ingredients | Recipes

This dish has got a lot of Italian flavors, like bay, thyme, rosemary, garlic, and Chianti wine.


  • 2 cups uncooked white rice
  • 2 tbs unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup red wine, preferably Chianti
  • 3 bay leaves
  • 7 cloves garlic, smashed
  • 10 sprigs fresh thyme
  • 5-6 sprigs fresh rosemary
  • 1 large onion, finely diced


  1. Melt butter in a large saucepan over medium high heat. Add rice and onion and cook until rice is golden.
  2. Meanwhile, combine remaining ingredients. Once rice has toasted, remove from pot and add mixture. Bring to a boil and add rice. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness.
  3. Serve warm with a steak and a glass of red wine, maybe a vegetable saute.