The roots for this recipe come from a video Chef John did for his Youtube Channel Food Wishes. The guts of the recipe have not changed much from his recipe. It’s a solid recipe, and frankly the family and I love it. The pilaf pairs well with just about anything, and makes a great vegetable delivery vehicle for our two youngsters. There is nothing like having two vegetable adverse children asking for more helpings of this vegetable pilaf. Also, did I mention it is delicious?
I recommend pairing this with some nice pan seared pork chops or my own Cajun Chicken with Wine Sauce.
1/2 Yellow Onion or 2 Shallots (diced)
1/4 cup Olive Oil
1/4 cup unsalted butter
2 cups long grain white rice
3 cups Chicken Stock (unsalted)
1 teaspoon salt
1 teaspoon black pepper
1 cup Frozen Vegetables
Preheat oven to 350 degrees.
In a saucepan, melt your butter and olive oil together. Add onions and cook until onions become clear and just begin to brown slightly. Remove form heat.
In an oven safe pan (I get the best results from my 9×9 glass dish), add your rice and the butter/onion mixture. Stir until all rice grains are well coated.
In the same saucepan you used before, heat your chicken stock to a boil. Add salt, pepper, and Cajun seasonings. Taste and adjust seasoning as necessary. Simmer your stock for 5 mins. Add frozen vegetables and allow to heat through. Remove from heat. Pour over rice and stir to evenly distribute.
Cover tightly in aluminum foil and bake for 35 minutes. Remove from oven and let rest (covered) for 10 minutes. DO NOT TOUCH IT FOR TEN MINUTES!
Remove foil and fluff rice with a fork.