Chef Demo: Rice Pilaf

Rice Pilaf

 

Rice pilaf, in its simplicity, is a wonderful side dish, but with the addition of

ingredients and garnish to one's imagination, it can be brought to another level of complexity and sophistication. Simply garnish with chopped herbs or scallions for additional

flavor and texture, or sauté button or cremini mushrooms in butter, thyme and garlic,

and incorporate into the rice just prior to placing it in the oven; the flavor of the mushrooms will permeate the rice and add a level of umami desired by the palate. Dried nuts and/or fruits take this dish in a completely different direction, and make use of the unlimited variations of rice available, from brown to wild rice, to make this basic application full of flavor and depth.

Ingredients
1 cup long-grain white rice
2 ounces onion, small dice
1 clove garlic, minced
1 ounce butter
2 cups chicken stock
2 branches fresh thyme
Salt, to taste
Pepper, to taste

Herbs, chopped scallions, or preferred, for garnish

Preparation
Preheat oven to 350 degrees.
Heat the stock in a saucepan to a rolling simmer.
In a second saucepan (oven-safe) melt the butter. Add in the onion and sauté until tender (approximately 5 minutes); careful not to brown. Add in the garlic and sauté an additional several minutes. Add the rice and stir to coat all the ingredients with the butter. Once coated, all the simmering stock.
Bring the saucepan back to a rolling simmer, stirring occasionally, and add the thyme branches. Cover and place in the preheated oven. Bake for approximately 20 minutes, until the rice is tender and liquids are absorbed; ideally simultaneously. Allow the rice to sit, covered, for several minutes. Uncover, remove the thyme branches, and using a fork, "fluff" onto a flat baking sheet or plate. Season to taste, and garnish to serve.

Yields: 4 servings