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
ISBN: 9781607741343
Publisher: IB Dave's Library
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 L’Academie 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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