Classic Rice Pilaf

Classic Rice Pilaf Cooking a perfect batch of white rice without a rice cooker can be a challenge. That’s why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 45 mins

    TOTAL : 10 mins

    SERVING : 6

    YIELD : 6 servings

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Combine rice and onion mixture in a 9×13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.

  • Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

  • 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.

  • 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.

Per Serving: 312 calories; protein 5g; carbohydrates 51.7g; fat 9.1g; cholesterol 10.6mg; sodium 955.6mg.