Rice Pilaf

October 2011
Rice Pilaf

by 10 people

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Makes: 15 servings

Prep: 20 mins

Cook: 50 mins

  • 3 tablespoons EVOO
  • 3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
  • Salt and pepper
  • 3 1/4 cups long-grain rice
  • 2 1/4 cups chicken broth
  • 4 bay leaves
  • 16 ounces frozen peas
  1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
  2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.
  • Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.
  • Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)
  • Halve the amount of onions and add 3 minced jalapenos.
  • Use corn instead of peas and add chopped cilantro.
  • Swap in 1 cup white wine for 1 cup broth.
  • Add thyme or rosemary when cooking the onions.
  • Omit the peas and stir in chopped olives and toasted almonds.