Pilaf recipe
information
Variation: Another version of this savoury rice can be made by adding mushrooms, peppers or grated carrot to the onion. Alternatively add small strips of meat or ham to the rice, or even flaked fish or prawns.
ingredients
50 g (2 oz) butter
1 medium onion, peeled and thinly sliced
225 g (8 oz) long-grain rice
salt and freshly ground pepper
pinch of saffron threads or a few drops of yellow food colouring
450 ml (3/4 pt) stock
1 medium onion, peeled and thinly sliced
225 g (8 oz) long-grain rice
salt and freshly ground pepper
pinch of saffron threads or a few drops of yellow food colouring
450 ml (3/4 pt) stock
method
1. Heat 40 g (1 1/2 oz) of the butter in an ovenproof casserole and cook the onion over a low heat for 4 minutes.
2. Add the rice and continue stirring for another 3 minutes.
3. Season well. Add the saffron or colouring to the stock.
4. Then pour the stock on to the rice and mix well with a fork.
5. Bring to the boil. Cover and cook in the oven at 180°C (350°F) Gas 4 for about 15 minutes until stock is absorbed and rice grains are separate.
6. Add the remaining butter together with, if you like, 15 g (1 tbsp) grated cheese, and serve hot.
2. Add the rice and continue stirring for another 3 minutes.
3. Season well. Add the saffron or colouring to the stock.
4. Then pour the stock on to the rice and mix well with a fork.
5. Bring to the boil. Cover and cook in the oven at 180°C (350°F) Gas 4 for about 15 minutes until stock is absorbed and rice grains are separate.
6. Add the remaining butter together with, if you like, 15 g (1 tbsp) grated cheese, and serve hot.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
