Ancestral Inheritance Menu Baked Rice Pilaf

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Baked Rice Pilaf

"A bit of curry and lots of veggies make this a great prep-ahead side dish. Add chopped rotisserie chicken for a one-dish meal."

Ingredients :

2 tablespoons olive oil
2 tablespoons butter
4 stalks celery, chopped
1/2 large sweet onion, chopped
1 tablespoon minced garlic
2 cups uncooked jasmine rice
4 green onions, chopped
1/2 cup golden raisins
2 teaspoons curry powder, or to taste
1 teaspoon salt
12 saffron threads, or to taste
4 dashes cayenne pepper, or to taste
3 cups chicken stock

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil and butter in a skillet over medium-high heat. Cook celery, sweet onion, and garlic until the onion is translucent, about 5 minutes.
Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir well. Stir in the celery mixture and chicken stock. Cover pan tightly with aluminum foil.
Bake in the preheated oven until rice is tender, about 35 minutes. Let stand for 5 minutes; fluff with a fork.

Notes :

Green onions may be replaced with 1/4 cup fresh chives, if desired.

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