Dice the Vegetables: Finely dice the onion, carrots, and celery. The uniform size ensures they cook evenly and add a subtle, sweet flavor to the rice without overpowering it.
Mince the Garlic: Set the garlic aside for a few minutes to release its aroma before cooking.
Step 2: Toast the Rice
Melt the Butter: In a medium saucepan, melt the butter over medium heat.
Add the Rice: Add the rice to the saucepan and cook, stirring frequently, for about 2-3 minutes, or until the rice turns a light golden color and releases a nutty aroma. Toasting the rice enhances the flavor and helps it absorb the seasonings better.
Step 3: Sauté the Vegetables
Add the Vegetables: Stir in the onions, carrots, celery, and garlic. Sauté for about 3-4 minutes until the onions become translucent and the carrots and celery begin to soften. This step infuses the rice with flavor while keeping the vegetables tender and sweet.
Be Careful with the Garlic: Stir consistently to prevent the garlic from browning, which can give the pilaf a slightly bitter taste.
Step 4: Season and Add the Broth
Season the Rice: Sprinkle in the dried thyme, parsley, salt, black pepper, and optional turmeric for a warm, golden color.
Add the Broth: Pour in the chicken or vegetable broth, stirring everything to combine.
Bring to a Boil: Increase the heat to medium-high and bring the mixture to a gentle boil.
