Rice Pilaf - chicken

Method

• Heat oven and stock Heat oven to 350F.
• Bring stock to a simmer in a small saucepan.
• Meanwhile, saute aromatics Melt butter in a 2-quart ovenproof saucepan over medium heat.
• Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
• Toast rice Add rice and stir well to coat each grain with butter mixture.
• Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
• Add stock to rice mixture and bake Add stock and return to a simmer.
• Transfer to oven, cover, and bake 16 minutes.
• Remove from oven.
• Cover and let steam for 10 minutes, then fluff with a fork before serving.
• Follow recipe above, substituting brown rice for white and increasing stock to 1 3/4 cups (instead of 1 1/2 cups).
• Bake 45 minutes, then stir in 1/4 cup dried currants before fluffing with a fork.
• Garnish with toasted sliced almonds and serve.
• Follow main recipe above, substituting basmati rice for the white rice.
• Add a pinch of saffron to the stock and let stand 10 minutes before bringing to a simmer.
• Proceed with recipe.
• Garnish with pomegranate seeds and serve.