Rice Pilaf
By Tested and perfected in the Sur La Table kitchen
Rice Pilaf
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
- 1 cup long grain white rice
- 2 cups chicken stock (or vegetable stock if preferred)
- ¼ cup finely chopped onions
- 1 clove garlic, minced
- 2 sprigs thyme
- 1 each bay leaf
- Kosher salt and freshly ground black pepper
Comforting and adaptable, the pilaf method produces a wonderfully fluffy, seasoned rice side dish.
Pre heat oven to 325°F.
Sauté onions in a 2 qt. oven safe pot until translucent, about two minutes. Add the garlic and sauté until fragrant. Add the rice and stir to coat for about 1 minute. Add chicken stock and bring to a boil. Once boiling lay the thyme and bay leaf on top of the rice and cover pot. Place pot in oven and bake for 15 minutes until rice is cooked and has absorbed all liquid. Remove the thyme and bay leaf. Fluff rice with fork, season with salt and pepper and serve.
Note: When cooking rice always follow instructions on rice package for liquid to rice ratio and for cooking time.
Pre heat oven to 325°F.
Sauté onions in a 2 qt. oven safe pot until translucent, about two minutes. Add the garlic and sauté until fragrant. Add the rice and stir to coat for about 1 minute. Add chicken stock and bring to a boil. Once boiling lay the thyme and bay leaf on top of the rice and cover pot. Place pot in oven and bake for 15 minutes until rice is cooked and has absorbed all liquid. Remove the thyme and bay leaf. Fluff rice with fork, season with salt and pepper and serve.
Note: When cooking rice always follow instructions on rice package for liquid to rice ratio and for cooking time.