Rice Pilaf

3 Tbs. unsalted butter

1 shallot, thinly sliced

1 1/2 tsp. kosher salt

Freshly ground black pepper

2 Cups basmati-style long grain rice

3 Cups low-sodium chicken broth

1 bay leaf

1 sprig fresh rosemary

Melt the butter with the shallot in a medium saucepan over medium-low heat.  Season with the salt and pepper and cook until the onions are soft, about minutes.  Add the rice and stir until coated with the butter.  Increase the heat to medium-high.  Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Store in the broth, bay leaf, and rosemary.  Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice is tender, about 15-18 minutes.  Remove from the heat and let set for 5 minutes.  Discard the rosemary and bay leaf.  Fluff the rice with a fork and serve.

This rice goes great with the Tilapia with Pesto or any fish for that matter.  We eat this a lot in our house!