Blueberry Kitchen: Contemporary Recipes from the Culinary Institute of America

Rice Pilaf

Ingredients Amount
Olive oil 2 Tbsp.
Onion, minced ½ cup
Red bell pepper, finely diced frac12; ea.
Kosher salt frac12; tsp.
Long-grain rice 2 cups
Chicken stock 2¾ cups
Bay leaf 1 ea.

Method

  1. Preheat the oven to 350°F. In a heavy pot over medium-low heat, add the olive oil. Add the onion, red pepper, and kosher salt. Sweat the onions and pepper until aromatic, stirring constantly.

  2. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add the chicken stock and bay leaf and bring to a boil. Stir once, then cover the pan and place in the oven.

  3. Bake for 15 minutes. Remove from oven and rest at room temperature for 10 to 20 minutes without removing the cover.

Yield: 8 portions

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