A Basic Rice Pilaf

Prep Methods/Techniques ,
Cuisine
Course
Servings 4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 1/2 cup long-grain rice
  • 2 1/2 cups chicken or vegetable stock
  • 1 cinnamon stick
  • Salt and freshly ground black pepper
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup golden raisins, plumped in hot water
Method
  1. Heat the olive oil in a medium sauce pan over medium-high heat. Add the onion and cook until it begins to take on some color, about 8 to 10 minutes. Stir in the rice and toast it, stirring constantly, about 5 minutes.
  2. Stir in the stock, cinnamon, salt and pepper, to taste. Bring the rice to a boil, lower the heat, cover and cook until the liquid has been absorbed, 15 to 20 minutes.
  3. Remove from the heat and let the pan sit for 5 minutes with the cover on. Discard the cinnamon stick, stir in the almonds and raisins and serve.
Cook's Notes
Yield
4 to 6 servings
Variations
The nuts and/or raisins can be left out for a more savory pilaf.
Substitute several chopped fresh sage leaves for the cinnamon stick and replace the almonds with toasted pine nuts or pecans.