Ingredients for Basmati Sun Dried Tomato Rice Pilaf
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 1 cup basmati rice
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups hot chicken stock
- 1/4 cup grated Parmesan cheese (optional)
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How to Make Basmati Sun Dried Tomato Rice Pilaf
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat until shimmering.
- Add 1/2 cup finely chopped shallots and sauté for 1-2 minutes, or until softened.
- Add 1 cup basmati rice and cook for 1 minute, stirring constantly, until lightly toasted.
- Stir in 1/2 cup chopped sun-dried tomatoes (oil-packed, drained), 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 cups of hot vegetable or chicken stock.
- Mix well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork before placing it in a serving bowl.
- Garnish with 1/4 cup grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
7g
Carbs
9g
