1tablespoonspinch saffronsteeped in 2hot tap water for 15 minutes
2 1/2cupschicken broth
Preheat the oven to 350.
Melt the butter in medium sauce pan over medium high heat.
Stir in the onion, garlic, bell pepper and sea salt.
Decrease the heat to low and continue to cook until onion is soft, approximately 3 to 4 minutes. Increase the heat to medium and add the rice. Stir, then allow to sit for about 30 seconds so the rice has time to brown. Continue doing this for approximately 3-4 minutes, or until it smells nutty.
Add the saffron and its water and chicken broth and stir. Increase the heat and bring to a boil.
Now for the new techinque: Thoroughly wet a thin, clean kitchen towel towel, take the sauce pan off the heat, pour peas in an even layer on top of the rice, then place the towel across the top of the sauce pan. Top with the lid, then fold the towel corners up over the lid.
Place sauce pan, towel and all, to the oven and bake 15 minutes.
Remove and rest at room temperature for 15 more minutes. Resist the temptation to open the lid!
Fluff rice with a fork and serve!
If you've tried this recipe, come back and let us know how it was!
Instead of mincing, take the veggies for a whirl in your food processor.
Baked Rice Pilaf
Amount Per Serving
Calories 320Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 355IU7%
Vitamin C 22.4mg27%
* Percent Daily Values are based on a 2000 calorie diet.