- Rice Pilaf

RICE PILAF

Rice:
1 T butter
1 c chopped onion
1½ c long grain white rice
3 c chicken stock
¼ tsp fresh or dried thyme
1 bay leaf
Salt to taste
¼ tsp ground pepper

Vegetable garnish:
1 T olive oil
½ c peeled and diced red bell pepper
½ c fresh asparagus, peeled and cut into 1 inch lengths
½ c shelled fresh green peas (or frozen will do)
1/8 tsp salt
Freshly ground black pepper

Melt the butter in the saucepan. When hot, stir in the onions and cook for a few minutes to soften. Add the rice and stir well to coat the grains with butter.

Pour in the chicken stock; add the thyme, bay leaf, salt to taste, and several grinds of pepper; then raise the heat to high and bring to a boil. Cover the pot, reduce the heat to very low, and cook for 15 to 20 minutes, until the rice is tender and all the liquid has been absorbed. (If you want to serve the pilaf plan, you can just fluff the grains with a fork and serve at this point).

While the rice is cooking, prepare the vegetable garnish. Set the sauté pan over medium-high heat, add the tablespoon of oil and all of the vegetables, and toss together. Add about 4 tablespoons of water (just enough to come partway up the side of the vegetables), sprinkle on the salt and pepper, and swirl the pan to mix.

Bring the water to the boil, cover the pan, and cook for about 5 minutes. Check the water level once or twice, adding a little more if necessary and taste the vegetables for doneness.