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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Classic Rice Pilaf Recipe

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This recipe for Classic Rice Pilaf is from Hornbaker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter - 2 tbsp
Olive oil - 2 tbsp
Onion - 1/2, chopped
Long-grain white rice - 2 cups
Chicken stock - 3 cups
Salt - 1 1/2 tsp
Saffron - 1 pinch (optional)
Cayenne pepper - 1/4 tsp
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
Quick, easy and tastes great! Pinched from Allrecipes.com - allrecipes.com/recipe/classic-rice-pilaf/

 

 

 

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