Baked French Lyonnais Rice Pilaf

Prep Time
Cook Time
Ready In

Recipe: #43079

July 02, 2024

"Use basmati or jasmine rice."

Original is 8 servings


  • 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.


No special items needed.

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