Rice Pilaf
Last updated: Friday November 23, 2012
Sauté together:
2 - Tablespoons olive oil
4 - - shallots (diced, optional)
2 - Tablespoons onion (diced)
2 - Tablespoons celery (diced)
Add in:
1.5 - cup basmati rice (uncooked)
Cook until opaque.
Add in:
3 - Cups chicken broth
- - - salt (to taste)
Preparation:
1.Preheat oven to 350°F.
2.Heat a heavy-bottomed saucepan over medium heat, then add the olive oil. Meanwhile, in a small saucepan, bring the stock or broth to a boil.
3.Add the diced shallots, onion, and celery and sauté until the onion is slightly translucent, about 2-3 minutes.
4.Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the olive oil.
5.Add the hot stock or broth, bring it back to a boil, then cover and place the entire pot or baking dish in the oven.
TIP: Check the seasoning of the cooking liquid and make any necessary adjustments before the pot goes into the oven.
6.Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 12 minutes.
7.Remove from the oven and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes.
Remove from oven and let sit uncovered for 15 minutes. Serve.
Theo Black