Baked French Lyonnais Rice Pilaf
Recipe: #43079
July 02, 2024
Categories: Side Dishes, Rice, White Rice, Onions, French Wine, Butter/Margarine, more
"Use basmati or jasmine rice."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (64.8 g)
- Calories 195.7
- Total Fat - 6.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 40.8 mg
- Sodium - 233.4 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 0.6 g
- Sugars - 0.2 g
- Protein - 5.5 g
- Calcium - 17.1 mg
- Iron - 1.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Bring chicken stock to a boil and keep warm.
Step 3
Prepare parchment paper: trace a circle around the rim of the lid of a medium-sized pot, then cut; poke hole in the center.
Step 4
Butter one side.
Step 5
Heat a medium sized pot over a medium flame.
Step 6
Add a 2 tablespoons of the butter.
Step 7
Once it melts, add shallots and onions.
Step 8
Reduce heat to low, and cook for a minute or two, stirring continuously.
Step 9
Cook until translucent.
Step 10
Add rice to the pot and stir.
Step 11
Add white vinegar and slowly reduce, until almost all of the liquid has evaporated.
Step 12
Then add the white wine and reduce again.
Step 13
Add chicken stock, and salt according to taste.
Step 14
Turn up the heat to high.
Step 15
When stock starts to boil, stir once, then cover pot with lid and reduce heat to its lowest setting.
Step 16
Cook for 2 minutes.
Step 17
Remove pot from heat.
Step 18
Replace the lid with circle of parchment paper butter side down and put pot into oven.
Step 19
After 15 minutes, taste a kernel of rice to insure that it is cooked through—it should be tender but with a little resistance in the bite.
Step 20
If needed, cook for another 3 to 5 minutes.
Step 21
Remove pot from oven, and fluff up rice gently with a fork, to insure that it is not too compressed.
Step 22
Add rest of butter.
Step 23
Leave to cool with parchment paper on top.
Tips
No special items needed.
0 Reviews
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