This striking, brick-red rice pilaf perks up any plate with its lovely color and nutty flavor, but is an especially complimentary side to roasted pork and chicken.
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients
Makes 6 servings
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2 Cups Broth Or Stock
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1 Semi Select Bay Leaves, tied in cheesecloth
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2 Thyme Sprigs
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2 Tablespoons Butter
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1 Cup Camargue Rice, rinsed
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1/2 Cup Onion, diced
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1/4 Teaspoon Kosher Sea Salt Flakes
Directions
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Preheat oven to 300ºF.
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Bring stock to boil in medium saucepan. Reduce heat to low to maintain a simmer. Wrap thyme, bay leaf and peppercorns in kitchen cloth or coffee filter and tie with string, then add to simmering stock.
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Heat butter in large oven-safe pan, and add onion. Cook, stirring, until onion looks translucent. Add rinsed Camargue (French Red) Rice, and cook, stirring, until grains are opaque.
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Add salt, black pepper and hot broth. Remove herb sachet.
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Cover tightly, transfer to oven and bake until rice is cooked through. Fluff with fork before serving.