Once you have rice this way, you’ll never go back!
It’s no secret that we love using rice in our recipes. From Spanish rice to chicken and wild rice and everything in between, we thought we’d pretty much tried it all – until this sun dried tomato rice pilaf! What is a rice pilaf, exactly? Think of it as an upgrade to your everyday, humdrum, boiled in water rice. A pilaf can be as simple as adding in some sauteed onions and veggies, or more complex with meats, fruits, and nuts mixed in.
There are three keys to getting the perfect pilaf: toasting, liquid, and rest. To toast the rice, simply add uncooked rice to a skillet with some butter and cook for a few minutes. The fragrance of toasted rice is surprisingly rich and nutty! After toasting, you’ll cook the rice in broth instead of water. To get a nice fluffy texture, we suggest using slightly less liquid than you normally would. Once the rice is cooked, remove from heat, and let it rest and steam for 5 more minutes. This also adds to the fluffy texture. Once you have rice this way, you’ll never go back!
Sun Dried Tomato Spinach Rice Pilaf
Serves 3-4; 30 min
- 1 cup white rice
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 teaspoons garlic, minced
- Lemon zest from half of a lemon
- 2 cups minus 2 tablespoons chicken broth
- 1 teaspoon dried oregano
- 1/2 cup sun-dried tomatoes, diced
- 1/2 cup spinach, chopped
- 1/4 cup kalamata olives, chopped
- 1/2 cup pancetta (or bacon), diced
- Salt and pepper to taste
- Heat oil in a skillet over medium heat. Add in onion and pancetta, saute for 3 minutes. Stir in garlic and rice, sautéing for an additional 2-3 minutes. Mix in lemon zest, chicken broth, oregano, salt, and pepper.
- Turn heat down to low, cover, and cook for 15-20 minutes. Remove from heat and let sit for 10 minutes.
- Uncover the skillet and add the spinach, sun-dried tomatoes, and kalamata olives. Fluff rice with a fork, and serve up hot!
Recipe adapted from Good Life Eats.