Rice Pilaf
ingredients:
• 1 cup white Jasmine rice• 2 tbsp unsalted butter
• 1 carrot
• 1 celery
• quarter of an onion
• 1 dried bay leaf
• ¼ cup white wine (chardonnay: medium-dry to dry)
• 1½ cups unsalted chicken stock (Kitchen Basics)
• ¾ tsp kosher salt, divided use
instructions:
1) Preheat oven to 350° F. Give carrot, celery, and onion a rough chop. Place veggies in a food processor and process until everything is finely chopped.
2) Melt butter in a pan over medium heat. Add chopped veggies, bay leaf, and ¼ tsp salt; cook for 2 minutes.
3) Add rice into the pan and stir around to coat rice with veggies and butter; cook for 2 minutes.
4) Pour in white wine, let bubble up for 30 seconds. Pour in the chicken stock and ½ tsp salt, give it a stir. Bring to a boil, then turn off the heat.
5) Transfer everything into a 9x13 baking dish. Spread it out, then cover tightly with foil. Bake for 15 minutes.
6) Remove baking dish from the oven but do not take the foil off. Let stand for another 15 minutes with the foil still on.
7) Take the foil off and remove bay leaf. Fluff rice with a fork before serving.
1) Preheat oven to 350° F. Give carrot, celery, and onion a rough chop. Place veggies in a food processor and process until everything is finely chopped.
2) Melt butter in a pan over medium heat. Add chopped veggies, bay leaf, and ¼ tsp salt; cook for 2 minutes.
3) Add rice into the pan and stir around to coat rice with veggies and butter; cook for 2 minutes.
4) Pour in white wine, let bubble up for 30 seconds. Pour in the chicken stock and ½ tsp salt, give it a stir. Bring to a boil, then turn off the heat.
5) Transfer everything into a 9x13 baking dish. Spread it out, then cover tightly with foil. Bake for 15 minutes.
6) Remove baking dish from the oven but do not take the foil off. Let stand for another 15 minutes with the foil still on.
7) Take the foil off and remove bay leaf. Fluff rice with a fork before serving.
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