Classic Rice Pilaf

Classic Rice Pilaf

by Jo Holmes 1 year ago
4.7 (9)
45 minutes
312.4 kcal
51.7 g carbs
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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. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 3. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
  4. 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. 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. 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