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1
Follow the directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4 tsp.
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saffron threads dissolved in 1/4 c. boiling water to the rice together with the stock.
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Cook as directed.
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The rice gets a beautiful yellow color and a heady aroma from the saffron and bay leaf.
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The bay leaf will be resting on top of the rice at the end of cooking.
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Remove and throw away it before serving.
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Serve as a side dish with a meat, fish, or possibly vegetarian entree.
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Plain Rice Pilav:1.
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Preheat the oven to 350 degrees F.
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2.
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If using white rice, you will need 4 c. stock.
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12
If using brown rice you will use 5 c. stock.
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3.
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If using white rice, place the rice in a colander and rinse it in the sink in cool water till the water runs clear.
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Allow the rice to drain and dry for 20 min.
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If using brown rice, skip this step.
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4.
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Over medium heat, heat the extra virgin olive oil in a casserole with a tight fitting lid.
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Saute/fry the rice in the oil till it starts to brown.
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5.
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Sprinkle the salt over the rice and pour in the stock.
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Cover tightly and place in the oven.
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Bake for 35-40 min (white rice) to 1 hour (brown rice).
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When the pilaf is done, all of the liquid will have been absorbed.
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A lovely aroma will fill the room when you open the lid of the pot.
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Serve immediately as a side dish with a meat, fish or possibly vegetarian entree.
