Basmati Red Onion Pilaf

  • Servings: 2
  • Provided by:

    Ingredients Print Recipe

  • 1 tbsp (15 mL) butter
  • 1 small red onions, cut in thin wedges
  • 1/2 cup (125 mL) basmati rice or parboiled rice
  • 1 bay leaf
  • 1/2 tsp (2 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) salt
  • Pinch pepper
  • 1 cup (250 mL) chicken stock
  • 1/4 cup (60 mL) toasted and halved cashews
  • Fresh thyme sprigs, optional


In heavy saucepan, heat butter over medium heat; cook onion for 3 minutes or until softened. Stir in rice, bay leaf, thyme, salt and pepper; cook, stirring, for 1 minute.

Pour in stock; bring to boil. Cover and reduce heat to low; simmer for about 20 minutes or until rice is tender and liquid absorbed. Discard bay leaf. Sprinkle with cashews; garnish with thyme sprigs (if using).

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