February 1, 2012 |
A simple, yet tasty, side to add to your family or guests’ dinner plates is rice pilaf. I learned this recipe in culinary school and I absolutely love it. It is extremely easy to make and very affordable.
Yields 4 Servings
Preheat your oven to 350°F.
1/2 Cup Long Grain White Rice
1/2 Onion, 1/4″ Dice
1 ¼ Cup Chicken Stock
4 Tbsp Clarified Butter
1 Bay Leaf
Kosher Salt, To Taste
Black Pepper (Ground), To Taste
In a medium to large saucepan (that is oven-safe), melt the clarified butter on medium to medium-high heat. Add in the diced onions and sweat them until they turn translucent, making sure not to brown them. Meanwhile, in a separate small saucepan, heat the chicken stock to a simmer. In the onion saucepan, add in the rice and stir it until the butter coats the rice evenly. Add in your hot chicken stock, stir and bring to a simmer. Season with salt and pepper, and add in the bay leaf. When the mixture is at a simmer, cover the saucepan with foil or parchment paper, then the lid, and put it in the oven. Bake for 30 minutes.
When you take it out, take off the lid and the foil/parchment paper (be careful as you remove the cover, there will be a lot of steam!) and fluff the rice with a fork. If you need to keep the rice hot for serving, you can just put the cover and lid back on until you are ready.
Tip: You can use water, beef stock or any other kind of stock with the rice to customize it how ever you like. I had to use chicken broth one time to make it as I was out of chicken stock, and it turned out just fine (I just had to use a little less salt).