Rice pilaf is pretty loosely defined; rice, steamed in a seasoned broth, often containing meat or vegetables. Most people are familiar with the pre-packaged variety, containing orzo, but I found this recipe from Alton Brown (of course) to be easy and tasty, not to mention a sneaky way to get another veggie onto the plate.
Alton Brown’s Rice Pilaf
- 2 tablespoons
- 1/2 onion, minced
- 1/2 red bell pepper, minced
- 2 pinches
- 2 cups long grain rice
- 2 3/4 cups chicken broth
- 2 strips zest
- Pinch of saffron strands, steeped in 1/4 cup hot water
- 1 1/2 cups frozen peas, thawed
Preheat oven to 350°F. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion,, and kosher salt. Sweat the onions and peppers until , stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add , orange zest, and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork.