Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Long-grain white rice

  2. 1 Onion finely diced

  3. 4 cups 948ml Chicken stock

  4. 4 tbspns chicken base or Bouillon cubes

  5. 1/2 cup 118ml Butter or olive oil

  6. 2 tablespoons 30ml Thyme

  7. 1 Bay leaf

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. Place the stock in a saucepot and bring to a boil. In a braising pan or casserole, heat the oil and saute the onions and rice for several minutes until the rice turns opaque. Add the boiling stock, cover and braise in the oven for 20 to 25 minutes. When the rice is finished, toss with a fork to separate, and serve. Pilaf can be held in a hot water bath for a long time. It can also be re-heated in a microwave. This recipe yields 8 servings.


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