Garlic Herb Rice Pilaf

Ingredients

• 2 tbsp olive oil
• 2 tbsp plant-based butter
• 1 cup long-grain white rice
• ½ cup vermicelli or broken spaghetti
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp kosher salt (adjust to broth saltiness)
• ½ tsp freshly ground black pepper
• 1 tsp dried parsley
• ½ tsp dried thyme
• 1 bay leaf
• 2 tbsp chopped fresh parsley (optional)
• 1 tbsp lemon juice (optional)

Instructions

1. Heat the olive oil and plant-based butter in a medium saucepan over medium heat.
2. Add vermicelli or broken spaghetti and cook, stirring frequently, for 2–3 minutes until golden brown.
3. Stir in the rice and toast for about 2 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Carefully add chicken broth, kosher salt, black pepper, dried parsley, thyme, and bay leaf. Stir and bring to a boil.
5. Cover, reduce heat to low, and simmer for 15–18 minutes, until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking.
6. Remove the pan from the heat and let stand, covered, for 10 minutes.
7. Discard the bay leaf and fluff with a fork. Stir in optional fresh parsley and lemon juice before serving.