August 20, 2012
Who knew making rice pilaf was so easy? Pilaf is a quick and delicious way to dress up white rice. I equated easy, fast and inexpensive pilaf style rice side dishes with the rice I grew up on which was box rice with seasoning packets. Rice-A-Roni, the San Francisco treat, was a staple along with the commercial jingle. My husband prefers white rice over brown so I try to cook white rice every once in a while because the rest of the family prefers the delicious flavor of brown rice. Making rice, pilaf style adds the lovely flavor and health benefits of chicken broth, onions and parsley.
3 tablespoons olive oil
1 cup finely chopped onion
1 1/2 cups white rice, long grain, short grain, or basmati
Salt and Pepper to taste
2 1/2 cups chicken stock
1/3 or large handful chopped parsley
In a large saute pan with sides and a tight fitting lid, heat oil over medium high heat.
Add onion and saute until softened but not brown.
Add rice, turning heat down, and cook until lightly colored around 5 minutes.
Turn heat low and add the stock and salt and pepper.
Stir once or twice and put on lid and cook undisturbed for 15 minutes or until most of the liquid is absorbed on the lowest temperature burner you have.
After 15 minutes turn rice off and let set for 15 minutes to 30 minutes. Sometimes at the 15 minute point I add about 1/4 cup more stock and boil longer depending on how soft the rice is, and I would rather not wait 30 minutes. The rice should be nearly done at the first 15 minutes.
Add parsley lightly fluff with fork.
recipe adapted from Mark Bittman's How to Cook Everything