Building Block 5 - Rice Pilaf

By ccavaletti

Ingredients

• 3 Tbsp EVOO
• 3 onions, cut into 1/2-inch pieces (about 4-1/2 cups)
• salt and pepper
• 3-1/4 cups long-grain rice
• 2-1/4 cups chicken broth
• 4 bay leaves
• 16 oz frozen peas

Details

Servings 15
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

1. In a 7-qt dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring for 1 minute. Add 2-1/4 cups water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20-25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

FREEZE IT:
Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in a 2 gallon freezer bag.

USE IT:
Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT:
>Halve the amount of onions and add 3 minced jalapenos.
> Use corn instead of peas and add chopped cilantro.
>Swap in 1 cup white wine for 1 cup broth.
>Add thyme or rosemary when cooking the onions.
>Omit the peas and stir in chopped olives and toasted almonds.