$20,000 Rice Pilaf
Recipe: #7802
October 24, 2011
Categories: Side Dishes, Rice, White Rice, Southern, 5 Ingredients Or Less, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, more
"This rice got it's name from Chef Virginia Willis, in her new cookbook "Bon Appetit Y'all". She calls it this because until she attended L'Acadamie de Cuisine, she couldn't make rice perfectly. The tuition for one year was $20,000, so hence the name. I have made this rice and this method is fool-proof, and very good."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (154.3 g)
- Calories 268.2
- Total Fat - 11.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 68.7 mg
- Sodium - 632.3 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 0.9 g
- Sugars - 0.8 g
- Protein - 9 g
- Calcium - 42.2 mg
- Iron - 1.9 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350º In large ovenproof saucepan, heat butter over medium heat, until foaming. Add shallot and cook until clear and translucent, 2-3 minutes.
Step 2
Add rice and stir to combine. Cook, stirring constantly, until rice is coated with butter and lightly toasted. Season with 1 t salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over med-high heat.
Step 3
Cover with a tight fitting lid and cook in the preheated oven until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand, covered, 5 minutes before serving. Add parsley and fluff with a fork before serving.
Tips
No special items needed.
6 Reviews
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