*Originally posted February 12, 2014
I am a hot blooded New Englander, and I am not one to complain about cold weather. However, these past 6 weeks of running in the cold are really getting to me. I’ve run on the bike path behind my house once since December when the snow and ice disappeared for one whole day before we go slammed with another storm. I keep having to get into my car and drive to find a safe place to run while freezing my face off. I’m done, mother nature, done!
As of the end of this week, 2014 Boston Marathon training will be 1/2 done, and I need to step up my carb intake. With all the reports of arsenic being in rice, I decided to live on edge and make rice pilaf. I employed a different method that I found on Allrecipes.com, and I was quite pleased with the results. In this recipe, you cook the rice in the oven rather than on the stovetop.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cups long-grain white rice
- 3 cups chicken stock
- 1/4 tsp cayenne pepper
- 1 1/2 teaspoons salt
- 1 pinch saffron
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
- Combine rice and onion mixture in a 9×13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.