Wednesday, April 16, 2014

Basmati Rice Pilaf by Brenda Riden

Last week I told you about Crispy Lemon Chicken, the best chicken dish in the world. It goes great with this basmati rice pilaf. 

Basmati Rice Pilaf
1 cup uncooked Basmati rice
1 T oil (canola, grape seed, or extra virgin olive oil)
¼ c finely diced yellow or white onion
1 bay leaf (preferably Turkish)
1 ½ cups hot chicken stock or broth
Salt to taste
1 T unsalted butter, optional

1.  Rinse rice under cool running water until water is clear.
2.  Heat oil in a 2 quart sauce pan. Add onion and bay leaf and cook gently until tender NOT brown (Just sweat it).
3.  Add the rice and stir to coat grains of rice completely. Do NOT brown. This encourages the grains to remain separate when cooked.
4.  Add the hot chicken stock, season lightly, and stir once or twice; bring to a simmer.
5.  Cover the pan tightly, reduce heat, and cook until liquid is absorbed and rice is tender, about 20 minutes.
6.  Remove pan from heat and remove and discard the bay leaf.  Add butter and fluff rice with a fork.  Taste and adjust seasoning with additional salt if needed.  Serve immediately.

Brenda Riden
Pampered Chef Consultant

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