Classic Rice Pilaf
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | butter |
| 2 tablespoons | olive oil |
| 1/2 | onion, chopped |
| 2 cups | long-grain white rice |
| 3 cups | chicken stock |
| 1 1/2 teaspoons | salt |
| 1 pinch | saffron (optional) |
| 1/4 teaspoon | cayenne pepper |
Directions:
Preheat oven to 350 degrees F (175 degrees C).
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.
Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
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.
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.
Source: allrecipes.com
