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Beth Coffelt's Rice Pilaf

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Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Green pepper 1 , chopped
  Tomatoes 2 , chopped
  Raw long grain rice 1 Cup (16 tbs)
  Saffron 1 Pinch
  Chicken stock 2 Cup (32 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Currants/White raisins 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Ground pepper 1 Pinch
Directions

Presoak a clay pot, top and bottom, in water for 15 minutes.
In a saucepan, saute the chopped onion, peppers, and garlic in the olive oil until transparent and tender.
Add the tomatoes and set aside.
Add the saffron to the chicken stock and place it in the presoaked pot.
Add the rice and stir, then add the pine nuts, currants or raisins, salt, pepper and the sauteed vegetable mixture.
Stir thoroughly.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 45 minutes, or until the rice is tender.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice
Interest: 
Party

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