A standard technique for cooking rice, pilaf yields beautifully separate grains permeated with flavor. Use this recipe as a technique template for any pilaf. Two techniques are listed - stove top and oven. Cooking pilaf on top of the stove is quicker, but the oven method frees up burners and requires less attention.
- 3 tbsp. olive oil
- 10 oz. yellow onion, finely chopped
- 1 qt. long grain rice*, or parboiled rice
- 2 qt. stock, chicken, beef, seafood, or vegetable
- 2 each bay leaves, optional
- Salt and ground black pepper, as needed
- 1/2 c. minced flat-leaf parsley
In a large pot or rondo heat oil over medium-high heat; add onions saute 3-4 minutes, stirring often. Stir in rice, reduce heat to medium,and saute until the rice is glossy, stirring often, about 2 minutes.
For Stove Top: Stir in stock. Add bay leaves (if desired) and salt and pepper; bring to a simmer, reduce heat to medium-low,cover and cook 18 to 20 minutes (20 minutes for parboiled) or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 to 10 minutes, before fluffing with a fork. For Oven: Preheat oven to 350°F. Transfer sauteed rice to a steam table pan. Stir in stock. Add bay leaves (if desired) and salt and pepper; cover and bake 35 to 40 minutes (40 minutes for parboiled) or until rice is tender and all liquid is absorbed. Remove from heat and let stand 5 to 10 minutes, before fluffing with a fork.
Adjust seasoning, if needed. Stir in parsely just before serving, adding more minced herbs (such as fresh thyme or oregano), if desired.
