Saffron and Pecan Rice Pilaf
Lunch - Brunch - Dinner
- 2 tbsp. butter
2 tbsp. Hojiblanca olive oil
- ½ onion, chopped
- 2 cups long grain white rice
- 3 cups chicken stock
- 1 ½ tsp. salt
- 1 pinch saffron
- 1/4 tsp. cayenne pepper
- 1/2 cup toasted pecans, chopped
Preheat oven to 350 degrees.
Toss pecans in clarified butter and bake in oven for 8- 10 minutes
Melt butter and olive oil in a large saucepan over medium heat.
Add onion. Cook and stir until onion is lightly browned (7-8 minutes) and remove from heat.
Combine rice and onion mixture. Stir thoroughly to coat the rice.
Place mixture in a 9 x 13 in. casserole dish placed on a baking sheet.
Combine chicken stock, salt, saffron, cayenne pepper and pecans in a saucepan. Bring to a boil.
Reduce heat to low and let simmer for 5 minutes
Pour chicken stock mixture over rice and stir to combine.
Cover tightly with heavy duty aluminum foil and bake for 35 minutes
Remove from oven and let cool, covered for 10 minutes.
Remove foil and fluff rice with a fork.