Provencal Pilaf
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1⁄4 cup olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups raw long-grain white rice
- 1 bay leaf
- 1⁄8 teaspoon kosher salt
- 3⁄4 teaspoon ground black pepper
- 1 1⁄2 tablespoons herbes de provence
- 1 strip orange zest
- 2 3⁄4 cups chicken broth
- 1⁄2 cup diced nicoise olive
directions
- Preheat oven to 350°F.
- In an oven-safe saucepan with a tight-fitting lid, heat oil until it shimmers. Add diced onion and sauté until soft and translucent, 3-5 minutes. Add garlic and sauté 30-60 seconds, until fragrant. Add rice and stir until rice turns opaque and smells nutty, 2-3 minutes. Add bay leaf, salt, pepper, herbes de Provence, orange zest and chicken broth. Bring to a boil.
- Stir pot once. Cover pan with a damp dish towel, apply the lid, and fold the corners of the towel up over the lid. Transfer to oven and bake 15 minutes.
- Remove pot to counter and leave UNDISTURBED 20 minutes. DO NOT remove the cover. At the end of this time, turn rice out onto a platter, remove bay leaf and orange zest, add olives and fluff with a fork before serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!