Rice Pilaf
Description
This delicious side dish is vegetarian if using veggie stock instead of chicken stock. It's a great side dish that's easy to make and is much better for you than prepackaged side dishes.
Ingredients
2 T. butter or margarine
2 T. olive oil
1/2 onion, chopped
2 c. long-grain white rice
3 c. chicken stock or vegetable stock
1 t.- 1 1/2 t. salt
1 pinch saffron, optional
1/8 t. - 1/4 t. cayenne pepper, optional
Directions
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Preheat oven to 350 degrees.
Melt butter and olive oil in a large saucepan over medium heat. Add chopped onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
Combine rice and onion mixture in a greased 9x13-inch casserole dish. Place the casserole on a baking sheet. Stir mixture thoroughly to coat the rice.
Combine stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
Pour stock mixture over rice in the casserole dish; stir to combine. Spread mixture evenly in the pan. Cover tightly with heavy-duty tin foil.
Bake for 35 minutes.
Remove from oven and allow to rest, still covered, for 10 minutes. Remove foil and fluff with a fork to separate the rice.
6 servings