Rice Pilaf - Alton Brown
- Ready In:
- 2 tablespoons butter
- 1⁄2 onion, minced
- 1⁄2 red bell pepper, minced
- 2 pinches kosher salt
- 2 cups long grain white rice
- 2 3⁄4 cups chicken broth
- 2 slices orange zest, 1-inch wide by 3-inch long
- 1 pinch saffron, steeped in 1/4 c hot water
- 1 bay leaf
- 1 1⁄2 cups frozen peas, thawed
- 1⁄4 cup golden raisin
- 1⁄4 cup chopped pistachios
- Preheat oven to 350°F.
- In a heavy, wide pan with a tight-fitting lid, melt butter over medium-low heat. Add onion, red pepper and salt. Sweat until aromatic, stirring constantly.
- Add rice and stir to coat. Continue stirring until rice smells nutty.
- Add chicken broth, orange zest, saffron and bay leaf. Bring to a boil. Stir once, then cover pan with damp dish towel or tea towel. Place lid on pan and fold corners of towel up over lid.
- Place pan in hot oven. Bake 15 min, then rest at room temperature 15-20 min without moving lid.
- Meanwhile, simmer peas in salted water, or microwave them, until heated through.
- Remove lid from pan, and turn rice out onto a platter. Stir in peas, and fluff with a large fork. Sprinkle with raisins and pistachios.
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RECIPE SUBMITTED BY
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!