| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 |
Ingredients
- 1 tablespoon unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 1 1/2 teaspoons kosher salt plus 2 pinches
- 2 cups long-grain white rice
- 1 pinch saffron, steeped in 1/4 cup hot but not boiling water
- 2 1/2 cups chicken broth
- 1 1-by-2-inch strip orange zest
- 2 bay leaves
- 1/2 cup peas, fresh or frozen
- 1/4 cup golden raisins
- 1/4 cup pistachios, chopped
Instructions
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts
| Calories | 248 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 5 milligrams |
| Sodium | 524 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 7 grams |
| Sugar | 5 grams |
| Calories | 248 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 5 milligrams |
| Sodium | 524 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 7 grams |
| Sugar | 5 grams |
Reviews
I have been a fan of Alton Brown for many years. While his methods are somewhat unorthodox, he never disappoints. This recipe is no different. I made it for the first time for a dinner party, following the instructions exactly, and it was perfect. Thank you, Alton.
Followed instructions as written and rice was very flavorful. Really enjoyed the addition of chopped pistachios. Make sure you use the suggested size pot or the rice will not be cooked through after 15 minutes.
Cooked exactly as written – had it with Dijon salmon for Christmas Eve. Even my plain-white-demon 24 yr old son loved it! Don’t doubt the technique – just go for it. I used a 3.5 qt Dutch oven with lid. Perfect
It was excellent and a very easy recipe to follow with no unusual ingredients. I had diced mangoes and no golden raisins still tasted fabulous! Next will half recipe to serve only 4.
It was amazing!!! Just took my last nite. Paired with Cordon Blue, also Food Network recipe, and whole cranberry jelly. Like a high end restaurant meal with explosions of flavors!
This was excellent, the only change made was to half it, use two cups of stock to one cup of rice, and top with toasted pine nuts.
Surprisingly easy and professional results! Didn’t have saffron so substituted 1/2 tsp each of turmeric and paprika as another reviewer suggested. The rice was fully cooked but slightly too al dente for me, so next time I’ll use 3 cups of broth. Really liked it!
This might taste good, but the rice pilaf I served in an Armenian restaurant in Fresno (home to many Armenians) was simple, rich and delicious. Long grain rice, cooked in a rich chicken broth (made with onion, garlic, and not much else) and dripping with butter. Whenever the pilaf began to dry on the hot plate in the kitchen, the chef would just stir in another stick of butter. OMG delicious.
This is not Rice Pilaf!
Alton, I don’t know who you are trying to impress. I don’t know who your audience is, but you have them HOODWINKED!!!
There is NO Saffron, orange zest, bay leaf, peas, RAISINS or stinking pistachios in Rice Pilaf!!!
What is this, some kind of west coast bastardization of a simple starch for a meal. It is rice pilaf!!!
Rice, Chicken stock, onion carrot. Who are you catering to??
Made this tonight as a side to Alton’s Grilled Pork Tenderloin, which, if you haven’t tried, you’re missing one of life’s greatest wonders, and it was fabulous. I’m broke as a joke, so I’ve never even SEEN actual saffron, so I used a combination of 1/4 teaspoon turmeric, and 1/4 teaspoon paprika (for a half recipe). For those saying it’s a weird technique, take a moment to think about what a moist towel brings to rice cooking…STEAM. It’s a one pot rice dish that takes the guesswork out of cook times. Here’s my game plane for this dish with the Grilled Pork Tenderloin…
Start the coals for your grill
Go inside. Chop and sauté the veg, and follow rice recipe. Put it in the oven.
After 15 minutes, take the rice out to rest.
Put your tenderloin on the grill, and follow cooking instruction for the 12 minutes that takes.
Bring your pork inside, and put it in the aluminum foil.
Now it’s time to fluff your rice, and plate it, which givies the pork time to rest.
Now you have a delicious Pork Tenderloin, and rice meal, and there’s only one pot, and a serving plater to wash. Well, maybe some plates, BUT IT PALES IN COMPARISON TO A NORMAL DINNER-NIGHT AROUND HERE! LOL