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RICE PILAF
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2
tablespoons butter
/2 onion, minced
/2 red bell pepper, minced
pinches kosher salt
cups long grain rice
3/4 cups chicken broth
strips orange zest
Pinch of saffron strands, steeped in 1/4 cup hot water
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1
bay leaf
1/2 cups frozen peas, thawed
Golden raisins and pistachios for garnish
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) Preheat oven to 350 degrees.
) In a heavy, wide, lidded pan, melt butter over medium−low heat.
) Add onion, red pepper, and kosher salt.
) Sweat the onions and peppers until aromatic, stirring constantly.
) Add the rice and stir to coat. Continue stirring until rice smells nutty.
) Add chicken broth, orange zest, saffron and water, and bay leaf.
) Bring to a boil.
) Stir once, then cover pan with moistened dish towel (or tea towel).
) Place lid on pan and fold towel corners over lid.
0) Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without
removing the cover.
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1) Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
2) Remove lid from rice and turn out onto a platter.
3) Add peas and fluff with a large fork. Add raisins and pistachios.
Yield: 6 servings
RICE PILAF
65
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