Rice Pilaf Recipe

Sauté: Bring a large braiser or cast iron skillet to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan. Add yellow onion, red onion, and 1 tablespoon garlic. Move around pan until garlic is fragrant and onion has softened. Add carrots, celery, and mushrooms. Move around pan approx. 3-5 minutes, adding more butter as needed. Add 1 cup frozen peas and stir to combine.

Simmer: Add 2 ¼ cups chicken broth, 1 ⅓ cups long grain white rice, 2 tablespoons soy sauce, 1 tablespoon lemon juice, ½ tablespoon worcestershire sauce, 2 ½ teaspoons Italian seasoning, 2 teaspoons lemon zest, and 1 teaspoon kosher salt. Stir to combine. Bring to boil and then reduce to simmer. Cover and let cook 15-18 minutes.

Rest: Remove from heat and let sit 10 minutes, covered.

Serve: Fluff with a fork and serve with fresh chopped parsley.