Classic Rice Pilaf

Recipe View Preheat the oven to 350°F (175°C). (5 minutes)

Recipe View In a large saucepan, melt the butter and olive oil over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 7-8 minutes. Remove from heat. (10 minutes)

Recipe View Transfer the uncooked rice to a 9x13-inch casserole dish. Add the sautéed onion and stir to ensure the rice is evenly coated with the flavorful oil mixture. Place the dish on a baking sheet. (5 minutes)

Recipe View In a separate saucepan, combine the chicken stock, salt, cayenne pepper (if using), and saffron threads. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes to allow the saffron to infuse its color and aroma. (7 minutes)

Recipe View Pour the simmering stock mixture over the rice in the casserole dish, ensuring the rice is submerged. Stir gently to combine. Spread the rice mixture evenly across the bottom of the pan. Cover the dish tightly with heavy-duty aluminum foil to trap the steam. (3 minutes)

Recipe View Bake in the preheated oven for 35 minutes. Remove the dish from the oven and let it rest, covered, for 10 minutes to allow the steam to redistribute and the rice to finish cooking. (45 minutes)

Recipe View Carefully remove the aluminum foil. Fluff the rice gently with a fork, separating the grains. Serve immediately and savor the delicate flavors of your perfect baked rice pilaf. (2 minutes)