So a while ago, I shared with you a recipe for Lima Bean Puree. Not the most beautiful dish in the world, but so good. Also featured in the picture for the puree is this rice pilaf. It is so simple, but the results are far from ordinary. It’s always good to have a few solid, starchy side dishes that can adapt to whatever is being served as a main dish. This rice has been served with Mexican food, blackened seafood, and simple grilled meats to rave reviews. This would be a great side for whatever you are planning to grill for the Fourth of July. You are planning on grilling, right?
(How much do I love my Le Creuset Dutch Oven? Sooooo much! 🙂 )
The rice is flavorful with flecks of translucent onion. You wouldn’t think it would taste so good with so few, simple ingredients, but trust me, it does.
Rick Bayless’ Gulf Coast Style White Rice Pilaf
Yield: 6 – 8 Servings
1 1/2 Tbsp. vegetable or olive oil
1 1/2 cups white rice (medium-grain)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 3/4 cups chicken broth
3 Tbsp. coarsely chopped flat-leaf parsley, for garnish
1. Preheat the oven to 350 degrees and position a rack in the middle.
2. In a medium (3 quart) ovenproof saucepan set over medium heat, add the oil rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes – for the whitest rice, they shouldn’t brown.
3. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 tsp. salt (Bayless’ note: That’s what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
4. Cover the pan and set in the middle of the oven.
5. Bake for 25 minutes. Remove from the oven and let stand 5 minutes before serving.
6. Fluff the rice with a fork and sprinkle with the chopped parsley.