Rice Pilaf - {Standard French Recipe} Recipe - Cooking Index
Rice Pilaf - {Standard French Recipe} Recipe - Cooking Index
Make rice pilaf the way Julia Child does it, in an oven. Oven pilaf is generally foolproof and very easy. This method gives you a great deal of flexibility when it comes to recipe specific flavoring. An example of this would be to add some oregano, rosemary and garlic to enhance a Greek recipe or chili powder and garlic for the southwestern recipe. Try some of your own ideas and see what happens.
Type: Rice| 2 cups | 320g / 11oz | Long-grain white rice |
| 1 | Onion finely diced | |
| 4 cups | 948ml | Chicken stock |
| = (or water with 4 tbspns chicken base or | ||
| Bouillon cubes) | ||
| 1/2 cup | 118ml | Butter or olive oil |
| 2 tablespoons | 30ml | Thyme |
| 1 | Bay leaf |
Preheat oven to 400 degrees. Place the stock in a saucepot and bring to a boil. In a braising pan or casserole, heat the oil and saute the onions and rice for several minutes until the rice turns opaque.
Add the boiling stock, cover and braise in the oven for 20 to 25 minutes. When the rice is finished, toss with a fork to separate, and serve.
Pilaf can be held in a hot water bath for a long time. It can also be re-heated in a microwave.
This recipe yields 8 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
Average rating:
6.3 (4 votes)
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