How is everyone doing? Its been a while since I have posted anything, but like I note in the video, sometimes life just gets in the way. It started with me making a rookie mistake a few weeks back and losing a whole lot of video footage. Then I got sick, with the start of winter sneaking up on us.
I actually had a message from a friend of mine the other day wondering why there had been no recent content. I happened to be working on my woodpile at the time, and told her that all the content was buried under the wood.
But it did get me thinking, so I thought it was time to get back at the videos. My last video was all about rice, and today’s video demonstrates the pilaf method of cooking rice. Its one of my favourite ways to cook rice. Lots of flavour and nearly fool-proof. Here’s the recipe.
| 1cup | rice |
| 2cups | stock |
| 1 | onion, medium diced |
| 1 tbsp | oil |
| to taste | salt and pepper |
- Preheat oven to 350F
- Begin by sautéing the diced onion in the oil until translucent.
- Add rice and ensure that are pieces are coated in oil.
- Add the stock.
- Add salt, but consider the stock that you are using. If you have an unseasoned stock, you will want 1 tsp of salt, but you can omit the salt if your stock already has it.
- Cover pan and place in oven for 20 minutes.
This is a great technique that is nearly fool-proof. And its a great way to free up some space on top of the stove while you are cooking the rest of your meal.
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