Arroz De Sabato Sabbath Rice Pilav With Saffron Recipe - Grain White

Method

• Servings: 6 - 8
• Follow the directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4 tsp.
• saffron threads dissolved in 1/4 c. boiling water to the rice together with the stock.
• Cook as directed.
• The rice gets a beautiful yellow color and a heady aroma from the saffron and bay leaf.
• The bay leaf will be resting on top of the rice at the end of cooking.
• Remove and throw away it before serving.
• Serve as a side dish with a meat, fish, or possibly vegetarian entree.
• Plain Rice Pilav:1.
• Preheat the oven to 350 degrees F.
• 2.
• If using white rice, you will need 4 c. stock.
• If using brown rice you will use 5 c. stock.
• 3.
• If using white rice, place the rice in a colander and rinse it in the sink in cool water till the water runs clear.
• Allow the rice to drain and dry for 20 min.
• If using brown rice, skip this step.
• 4.
• Over medium heat, heat the extra virgin olive oil in a casserole with a tight fitting lid.
• Saute/fry the rice in the oil till it starts to brown.
• 5.
• Sprinkle the salt over the rice and pour in the stock.
• Cover tightly and place in the oven.
• Bake for 35-40 min (white rice) to 1 hour (brown rice).
• When the pilaf is done, all of the liquid will have been absorbed.
• A lovely aroma will fill the room when you open the lid of the pot.
• Serve immediately as a side dish with a meat, fish or possibly vegetarian entree.