Basic Rice Pilaf Recipe

RECIPE: Basic Rice Pilaf

CHEF: J Thomas YIELD: 4-6 Servings

Ingredients

1 tablespoon olive oil / clarified butter

1 cup small diced onions

Salt and freshly ground white pepper to taste

1 teaspoon chopped garlic

1 cup long-grain rice

2 cups chicken stock, hot

1 tablespoon butter

1/4 cup grated parmesan cheese

2 tablespoons finely chopped fresh parsley leaves

Directions

In a large sauté pan, over medium heat, add the oil and heat. When the oil is hot, add the onions, season with salt and pepper and sauté until the onions are slightly soft (no caramelization), about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and sauté only until the rice is coated with the oil. Do not let rice sauté more than 30-45 seconds or your rice will be tough. Add the stock and bring up to a simmer without stirring other than getting the rice and stock mixed. Immediately cover pot tightly and place in a 350 degree oven. Let the rice cook for 17-20 minutes. Using a dry rag as a pot holder, pull pan from stove and fluff rice with a fork. Taste for seasoning and doneness. If still al dente, add a small amount of liquid (if it has all been absorbed) and allow to cook for another 2-3 minutes.  Add any other cooked garnish to the mixture if desired. It should take about 20 minutes to incorporate all of the stock and rice is tender. Stir in the butter and cheese. Serve pilaf as desired. Garnish with parsley.

Yield: 4 to 6 servings