Arroz De Sabato (Sabbath Rice Pilav With Saffron) Recipe

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   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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    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.

* Per serving · 4 servings · Values may vary.