Rice Pilaf
Take this rice from simple to spectacular with a quick shrimp stock. Peel and devein the shrimp, reserving the shells in a medium pot and discarding the vein. Top with 3 cups of water. Bring to a boil and reduce heat to simmer. Cook until the broth is slightly colored and smells lightly sweet, about 5 minutes. Strain, discarding the shells, and set aside. Use the shrimp stock as the liquid for cooking the rice.
Servings: 4 people
Calories: 376kcal
Ingredients
- 1 teaspoon pure olive oil
- 1 shallot, chopped
- 2 cups long-grain white rice such as Carolina Gold, jasmine, or basmati
- Coarse kosher salt and freshly ground black pepper
- 3 cups shrimp stock chicken stock, or water
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the oven to 350°F. In a large, ovenproof saucepan, heat the oil over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
- Add the rice and stir to combine. Cook, stirring constantly, until the rice is coated and lightly toasted. Season with 1 teaspoon of the salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and transfer to the oven. Cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving.
Nutrition
Calories: 376kcal | Carbohydrates: 75g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 617mg | Potassium: 275mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg