Easy Rice Pilaf
User Reviews
5
Easy Rice Pilaf
Description
Easy Rice Pilaf starts with butter sautéing chopped leeks (or onions) and carrots until tender over medium heat. Then uncooked rice is added and cooked until shiny, indicating it has been lightly toasted to improve texture. Chicken or vegetable stock is poured in, and the pot is covered with parchment paper and a lid to trap steam. Baking at 350°F allows gentle cooking, resulting in fluffy rice where grains remain separate rather than sticky.
The addition of leeks and carrots offers subtle sweetness and mild depth without overpowering the rice. The toasting step imparts subtle nuttiness and helps maintain distinct grains. Resting the rice after baking before fluffing ensures moisture is evenly distributed. This pilaf pairs well with many meat, poultry, or vegetable dishes as a comforting, lightly flavored accompaniment.
Key tips include thoroughly rinsing the rice to remove excess surface starch that causes gumminess and using moderate heat during sautéing to avoid burning butter. The parchment paper cartouche distributes steam evenly and can be substituted with foil shaped to fit if parchment is unavailable.
Ingredients
- 3 tablespoons butter
- 1 cup onion or leek, chopped
- 2 tablespoons carrot chopped
- 2 cups rice uncooked
- 4 cups chicken stock or vegetable stock
Instructions
- Preheat the oven to 350°F.
- Heat the butter in an ovenproof pot over medium heat.
- When the butter has melted, add the leeks and carrots, and sauté until the leeks have become tender.
- Add the rice, and cook until the rice becomes shiny. Then add the stock.
- Place a paper tent over the rice, place the lid on the pot, and bake for about 12 minutes.
- Remove the rice from oven and allow it to rest for another 12 minutes.
- Then remove the lid and paper tent, stir, and serve.
Notes
- Rinse rice thoroughly until water runs almost clear to remove surface starch and prevent gumminess.
- Maintain medium heat when sautéing rice in butter to avoid burning and ensure proper toasting.
- Use a parchment paper tent (cartouche) under the lid to create even steam distribution during baking.
- If parchment paper is unavailable, shaped aluminum foil can be used as a substitute for the cartouche.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 288mg | 12% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1255IU | 25% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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