Virginia Willis' $20,000 Rice Pilaf |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the cookbook Bon Appetit, Y'all by Virginia Willis. She writes that she couldn't make decent rice until she attended culinary school and learned this recipe. $20,000 is what it cost her to attend school that year. Ingredients:
2 tablespoons unsalted butter |
1 small shallot, chopped |
2 cups long grain rice |
coarse salt |
fresh ground black pepper |
3 cups chicken stock |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 350. In a large, oven-proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
2. Add rice and stir to combine. cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoons of salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium high heat. Cover with a tight fitting lid and place in oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand 5 minutes before serving. Add the parsley and fluff with a fork just before serving.
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