Saffron Rice Pilaf
Savory rice pilaf with peas and onions spiced with real saffron.

Recipe by Paul Mayville

You can use this rice pilaf recipe as a launching point for all kinds of ideas. I use the same basic ingredients; butter, onions, garlic, rice and stock, in all my rice pilaf dishes. For this one you might try using pearl onions instead of chopped. It's a bit more work, but the effect is impressive.

Ingredients

• 1/2 cup chicken stock
• 1 pinch saffron threads
• 3 tablespoons butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 medium red pepper, chopped
• salt and pepper, to taste
• 2 cups long-grain rice
• 2 1/2 cups chicken stock
• 1/2 cup frozen peas
• 1 bay leaf

Directions

Preheat oven to 350 degrees. Heat 1/2 cup of chicken stock (microwave works well), add pinch of saffron threads and set aside to steep.

In a large saute pan over medium heat melt butter and add onion, garlic, red pepper, salt and pepper and sweat until aromatic, stirring often. Add rice and stir to coat. Continue stirring until rice begins to smell slightly nutty.Add chicken stock, saffron tea, peas, and bay leaf; raise heat to high and bring to a boil, stirring occasionally. Cover and place pan in oven to cook for 15 minutes.

Allow to rest at room temperature, covered, for 10 minutes before turning out into a large bowl to serve.

Serves 8