Rice Pilaf
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Butter2 pinches
Kosher Salt2 cups
Long Grain Rice2.75 cups
Chicken Broth1
Bay Leaf1.5 cups
Pea (frozen, thawed)Directions:
1
Preheat oven to 350 degrees
2
In a heavy, wide, lidded pan, melt butter over medium-low heat
3
Add onion, red pepper, and kosher salt
4
Sweat the onions and peppers until aromatic, stirring constantly
5
Add the rice and stir to coat
6
Continue stirring until rice smells nutty
7
Add chicken broth, orange zest, saffron and water, and bay leaf
8
Bring to a boil
9
Stir once, then cover pan with moistened dish towel (or tea towel)
10
Place lid on pan and fold towel corners over lid
11
Bake for 15 minutes
12
Then rest at room temperature for 10 to 20 minutes without removing the cover
13
Meanwhile, simmer peas in salted water until heated through or heat in a microwave
14
Remove lid from rice and turn out onto a platter
15
Add peas and fluff with a large fork
16
Add raisins and pistachios