Provencal Pilaf

Name: Provencal Pilaf
Ingredients: 1/4 cup olive oil; 1 small onion, diced; 2 garlic cloves, minced; 2 cups raw long-grain white rice; 1 bay leaf; 1/8 teaspoon kosher salt; 3/4 teaspoon ground black pepper; 1 1/2 tablespoons herbes de provence; 1 strip orange zest; 2 3/4 cups chicken broth; 1/2 cup diced nicoise olive

11 ingredients

4 steps

Ingredients

1/4 cup olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups raw long-grain white rice
1 bay leaf
1/8 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 1/2 tablespoons herbes de provence
1 strip orange zest
2 3/4 cups chicken broth
1/2 cup diced nicoise olive

Directions

1

Preheat oven to 350°F.
2

In an oven-safe saucepan with a tight-fitting lid, heat oil until it shimmers. Add diced onion and saute until soft and translucent, 3-5 minutes. Add garlic and saute 30-60 seconds, until fragrant. Add rice and stir until rice turns opaque and smells nutty, 2-3 minutes. Add bay leaf, salt, pepper, herbes de Provence, orange zest and chicken broth. Bring to a boil.
3

Stir pot once. Cover pan with a damp dish towel, apply the lid, and fold the corners of the towel up over the lid. Transfer to oven and bake 15 minutes.
4

Remove pot to counter and leave UNDISTURBED 20 minutes. DO NOT remove the cover. At the end of this time, turn rice out onto a platter, remove bay leaf and orange zest, add olives and fluff with a fork before serving.