|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Having fed the world for centuries, rice has a central role in many cuisines, from Asian to American. Cooked and seasoned with local ingredients, rice dishes are integral parts of these cultures, having imported and exported techniques and flavors to ornament this delicious grain as populations migrated. What could be a simple and filling bowl of plain white rice can become a steaming fragrant bowl of rice pilaf in just 40 minutes. Our simple, foolproof technique uses the oven to cook the rice for delicious results every time. This recipe is just a basic pilaf, flavored with chicken stock and olive oil, but from here you can add other ingredients such as fresh or dried herbs or finely chopped vegetables.
Rice pilaf sprung from the cooking techniques developed during the Abbasid Caliphate, when these methods of seasoning and cooking rice first came to be. From Spain as far east as Afghanistan, rice dishes gained fame because they were easy and cheap to prepare. Flavored rice with meat or poultry, vegetables, and spices became a staple. Humble dishes of rice and herbs fed many. The world-renown Spanish paella is a product of these culinary phenomena, just as the Indian biryani, or the Asian pilau. All of the aforementioned rice dishes are enriched with vegetables and proteins, heavy on spices and herbs. Pilaf and its cousins can take many forms, from simple seasoned rice to more complex dishes exuberant with flavors and ingredients.
Use our basic pilaf as a side dish to any meal, from turkey to roast beef, fish, or shrimp. As its flavor is mild, this pilaf is great to accompany heavily seasoned proteins or saucy preparations. However, this is also a great base upon which to make richer rice dishes. Add thinly sliced vegetables to taste—carrots, celery, and peppers—or fresh or dried herbs like parsley, basil, or cilantro. Top it with grated Parmesan to give it an umami profile, or add a few sauteed mushrooms on top to add texture and flavor. Use vegetable stock to make a vegan and vegetarian-friendly dish, or use beef stock for a more deep flavor. This recipe is also easy to make when using brown rice: simply keep all the measurements as shown in the ingredients list, bake for 50 to 60 minutes, check halfway and add an extra half a cup of stock if necessary.
1 tablespoon olive oil
1 cup long grain rice, white
2 cups chicken stock, or broth
1/2 teaspoon salt
1 pinch white pepper
Gather the ingredients.
Preheat your oven to 375 F. Heat the oil over medium-high heat in an ovenproof saucepan or skillet.
Add the rice, stir to coat with the oil, and heat the rice until it sizzles a bit for 2 to 3 minutes. Add the hot chicken stock, salt, and pepper, bring to a boil, cover, and place in the oven.
Bake the pilaf until all the liquid is absorbed, about 20 to 25 minutes. Remove from the oven, toss with a fork and serve.
Serve and enjoy!