Beth Coffelt's Rice Pilaf Recipe
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
1 green pepper, chopped
2 tomatoes, chopped
1 cup raw long grain rice
Pinch of saffron
2 cups chicken stock
1/3 cup pine nuts
1/3 cup currants or white raisins
1 teaspoon salt
Pinch of freshly ground pepper
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
In a saucepan, saute the chopped onion, peppers, and garlic in the olive oil until transparent and tender.
Add the tomatoes and set aside.
Add the saffron to the chicken stock and place it in the presoaked pot.
Add the rice and stir, then add the pine nuts, currants or raisins, salt, pepper and the sauteed vegetable mixture.
Stir thoroughly.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 45 minutes, or until the rice is tender.
In a saucepan, saute the chopped onion, peppers, and garlic in the olive oil until transparent and tender.
Add the tomatoes and set aside.
Add the saffron to the chicken stock and place it in the presoaked pot.
Add the rice and stir, then add the pine nuts, currants or raisins, salt, pepper and the sauteed vegetable mixture.
Stir thoroughly.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 45 minutes, or until the rice is tender.
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