Chef John's Classic Rice Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp butter2 tbsp olive oil1/2 yellow onion, finely diced2 cups white long grain ricepinch of saffron, optional3 cups good quality chicken stock or broth (or water if you must)1 1/2 tsp salt, or to tastepinch of cayenne *wrap very tightly in foil, bake at 350 for 35 minutes, let rest 10 more, and then fluff!
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Serving Size: Makes 6 1/2cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DREAAN.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Serving Size: Makes 6 1/2cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DREAAN.
Nutritional Info Amount Per Serving
- Calories: 200.3
- Total Fat: 10.8 g
- Cholesterol: 14.9 mg
- Sodium: 653.8 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 0.5 g
- Protein: 5.5 g
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