Bon Appetit, Y'all: Recipes and Stories From Three Generations of Southern Cooking by Virginia Willis; Ellen Silverman
Author:Virginia Willis; Ellen Silverman
Language: eng
Format: mobi
Tags: Southern Style, Cooking, French, General, American, Southern States, Regional & Ethnic, Cookery, American - Southern Style
ISBN: 9781607741343
Publisher: Ten Speed Press
Published: 2008-01-02T00:00:00+00:00
$20,000 RICE PILAF
Before I attended culinary school, my attempts at preparing rice were absolutely disastrous. Most often the final results were more like gloppy oatmeal, at best. The pilaf method I learned at LâAcademie de Cuisine was my saving grace, which is why I call this recipe $20,000 Rice Pilaf (that was the cost of a year of school at the time).
Serves 4 to 6
2 tablespoons unsalted butter
1 small shallot, chopped
2 cups long-grain white rice (such as Carolina Gold, jasmine, or basmati)
Coarse salt and freshly ground black pepper
3 cups chicken stock or low-fat, reduced-sodium chicken broth or water
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 350°F. In a large, ovenproof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
Add the rice and stir to combine. Cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of the 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 cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving.
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