Red Onion Rice Pilaf

Name: Red Onion Rice Pilaf
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 C rice; 1 2/3 C vegetable stock; 1/2 red onion; minced; 2 T butter; 1/2 t garlic powder; 1/2 t onion powder; 1/4 t dried oregano; 1/8 t dried thyme; 1 pinch kosher salt and black pepper; olive oil; as needed

ChefDoogles @ChefDoogles

Chicago, IL

Red Onion Rice Pilaf

ChefDoogles @ChefDoogles

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Ingredients

5 mins

6 servings

1 Crice
1 2/3 Cvegetable stock
1/2red onion; minced
2 Tbutter
1/2 tgarlic powder
1/2 tonion powder
1/4 tdried oregano
1/8 tdried thyme
1 pinchkosher salt and black pepper
olive oil; as needed

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Steps

5 mins

1

Bring vegetable stock to a simmer.
2

In a seperate pot, heat enough olive oil to cover the bottom of the pot. Add onions, butter, and seasonings. Slowly sweat the onions until nearly translucent.
3

When onions are nearly translucent, add rice. Turn up heat to medium-high. Cook for 1 minute.
4

Add stock. Stir. Cover. Simmer for 15 minutes. Remove from heat. Do not uncover for 5 minutes. Fluff. Serve.
5

Or, cook in 350° for approximately 20 minutes or until liquid is absorbed.
6

Variations; Roasted bell peppers or garlic, parsely, cilantro, scallions, cumin, celery, bacon, habanero, basil, zucchini, sofrito, shallots, jalapeños, paprika, Italian seasoning, lemon, lime, crushed pepper flakes, chives, cayenne,

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ChefDoogles @ChefDoogles

on December 19, 2015 19:19

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience