RICE PILAF
Ingredients
- 2 tbsp butter
- 0.5 each onion, minced
- 0.5 each red bell pepper, minced
- 2 pinch kosher salt
- 2 cup long grain rice
- 0 cup chicken broth
- 2 each strips orange zest
Instructions
- 1
Pinch of saffron strands, steeped in 1/4 cup hot water 1 bay leaf 1 1/2 cups frozen peas, thawed Golden raisins and pistachios for garnish 1) Preheat oven to 350 degrees. 2) In a heavy, wide, lidded pan, melt butter over medium-low heat. 3) Add onion, red pepper, and kosher salt. 4) Sweat the onions and peppers until aromatic, stirring constantly. 5) Add the rice and stir to coat.
- 2
Continue stirring until rice smells nutty. 6) Add chicken broth, orange zest, saffron and water, and bay leaf. 7) Bring to a boil. 8) Stir once, then cover pan with moistened dish towel (or tea towel). 9) Place lid on pan and fold towel corners over lid. 10) Bake for 15 minutes.
- 3
Then rest at room temperature for 10 to 20 minutes without removing the cover. 11) Meanwhile, simmer peas in salted water until heated through or heat in a microwave. 12) Remove lid from rice and turn out onto a platter. 13) Add peas and fluff with a large fork.
- 4
Add raisins and pistachios.
- 5
Yield: 6 servings