Rice Pilaf

Directions

1. 1
   Heat oven and stock Heat oven to 350F.
2. 2
   Bring stock to a simmer in a small saucepan.
3. 3
   Meanwhile, saute aromatics Melt butter in a 2-quart ovenproof saucepan over medium heat.
4. 4
   Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
5. 5
   Toast rice Add rice and stir well to coat each grain with butter mixture.
6. 6
   Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
7. 7
   Add stock to rice mixture and bake Add stock and return to a simmer.
8. 8
   Transfer to oven, cover, and bake 16 minutes.
9. 9
   Remove from oven.
10. 10
    Cover and let steam for 10 minutes, then fluff with a fork before serving.
11. 11
    Follow recipe above, substituting brown rice for white and increasing stock to 1 3/4 cups (instead of 1 1/2 cups).
12. 12
    Bake 45 minutes, then stir in 1/4 cup dried currants before fluffing with a fork.
13. 13
    Garnish with toasted sliced almonds and serve.
14. 14
    Follow main recipe above, substituting basmati rice for the white rice.
15. 15
    Add a pinch of saffron to the stock and let stand 10 minutes before bringing to a simmer.
16. 16
    Proceed with recipe.
17. 17
    Garnish with pomegranate seeds and serve.