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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Applying Provencal flavors to a rice pilaf. (I use Alton Brown's method here.) Yummy! Ingredients:
1/4 cup olive oil |
1 small onion, diced |
2 garlic cloves, minced |
2 cups raw long-grain white rice |
1 bay leaf |
1/8 teaspoon kosher salt |
3/4 teaspoon ground black pepper |
1 1/2 tablespoons herbes de provence |
1 strip orange zest |
2 3/4 cups chicken broth |
1/2 cup diced nicoise olive |
Directions:
1. Preheat oven to 350°F.
2. In an oven-safe saucepan with a tight-fitting lid, heat oil until it shimmers. Add diced onion and sauté until soft and translucent, 3-5 minutes. Add garlic and sauté 30-60 seconds, until fragrant. Add rice and stir until rice turns opaque and smells nutty, 2-3 minutes. Add bay leaf, salt, pepper, herbes de Provence, orange zest and chicken broth. Bring to a boil.
3. Stir pot once. Cover pan with a damp dish towel, apply the lid, and fold the corners of the towel up over the lid. Transfer to oven and bake 15 minutes.
4. Remove pot to counter and leave UNDISTURBED 20 minutes. DO NOT remove the cover. At the end of this time, turn rice out onto a platter, remove bay leaf and orange zest, add olives and fluff with a fork before serving.
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