Active Time

　　10 min

　　Total Time

　　35 min

　　This bay-leaf- and garlic-infused pilaf is versatile, going well with both the Cajun shrimp stew and the coconut red-lentil curry.

　　

Ingredients

Makes 4 servings

　　3 Turkish bay leaves or 1 1/2 California

　　1 tablespoon olive oil

　　1 garlic clove, finely chopped

　　1 1/4 cups long-grain white rice

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 cup water

　　3/4 cup reduced-sodium chicken broth (6 fl oz)

　　

Step 1

Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.

　　

Step 2

Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.