Rice pilaf (prodigy)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Low-sodium chicken broth =OR=- Water |
| 3 | tablespoons | Cooking oil |
| 2 | smalls | Onions; finely minced |
| 1½ | cup | Long grain rice |
| 1 | teaspoon | Salt; or as desired |
| ½ | teaspoon | Ground white pepper |
Directions
PREHEAT OVEN TO 350F. Bring broth to a boil on top of the stove.
Meanwhile, in an ovenproof pot, heat oil over low heat on top of the stove, add the onions and cook, stirring occasionally, 5 minutes. Add the rice and stir to coat with the oil. Add the boiling broth, sprinkle with salt and pepper, cover tightly and place in the oven.
Cook, without disturbing the pot, for 25 minutes. Remove from the oven, scoop the rice into a serving dish and serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK