Rice Pilaf

This rice pilaf enhances any plate with its nutty flavour.

2 Cups Chicken Stock
1 Bay Lea
2 Thyme Sprigs
5 Black Peppercorns
2 Tablespoons Butter
1 Cup White Basmati or Camargue Rice, rinsed
1 small onion, diced
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Ground Black Pepper

YIELD: 6 servings

COURSE: Vegetables and Sides


Prep Time: 5 min

Cooking Time: 55 min

Total Time: 1 hrs 0 min


  1. Preheat oven to 300ºF. Bring stock to boil in medium saucepan. Reduce heat to low to maintain a simmer. Wrap thyme, bay leaf and peppercorns in kitchen cloth or coffee filter and tie with string, then add to simmering stock. Heat butter in a large oven-safe pan, and add onion. Cook, stirring until onion looks translucent. Add rinsed rice, and cook, stirring, until grains are opaque.
  2. Add salt, black pepper, and hot broth. Remove bay leaf. Cover tightly, transfer to the oven and bake until rice is cooked through. Fluff with fork before serving.