CHEESY RICE PILAF

Cheesy Rice Pilaf image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1/2 small onion, chopped
1 small garlic clove, grated
1 1/2 cups long-grain white rice, preferably basmati
3 cups chicken broth
1 tablespoon all-purpose flour
1 cup whole milk
1 1/2 cups grated Gruyere (about 6 ounces)
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper

Steps:

Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.