Rice Pilaf
This has become one of our favorite side dishes. I adapted it a bit from an Alton Brown recipe that I found a while back. I really like the way it comes out and you can’t screw it up. Don’t believe me, try it. Let me know if you can’t do it and I’ll gladly retract my statement.
2 tbls butter
½ medium onion, minced
2 pinches kosher salt
2 cups long grain rice
3 cups chicken broth
2 strips orange zest
Small pinch saffron (optional)
1 bay leaf
Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over mediums-low heat. Add onion and kosher salt. Sweat the onions until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel. Place lid on pan and fold towel corners over lid. Bake for 20 minutes. Then rest at room temperature for 10-20 minutes without removing the cover. Remove lid from rice and remove orange zest and bay leaf. Either turn out onto platter or leave in pan. Fluff with fork.
Servings: 6
Time: Prep: 10 mins Cooking: 30-40 mins
Add comment November 25th, 2006