Classic Rice Pilaf

Classic Rice Pilaf
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cups long-grain white rice
  • 3 cups chicken stock
  • 1 1/2 teaspoons salt
  • 1 pinch saffron (optional)
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
  3. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
  4. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
  5. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
  6. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

04/16/2018
Classic Rice Pilaf, recipe PT15M PT1H 5 455 calories

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