Classic Rice Pilaf
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Description
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ onion, chopped
- 2 cups long-grain white rice
- 3 cups chicken stock
- 1 ½ teaspoons salt
- 1 pinch saffron
- ¼ teaspoon cayenne pepper
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. 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.
- 3. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- 4. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- 5. 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.
- 6. 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.
Nutrition Facts
serving: 6 servings
calories: 312.4 kcal
carbohydrates: 51.7 g
protein: 5 g
saturated fat: 3.3 g
cholesterol: 10.6 mg
sodium: 955.6 mg
fiber: 1.2 g
sugar: 1.2 g
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