Provencal Pilaf
- 1/4 cup olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups raw long-grain white rice
- 1 bay leaf
- 1/8 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 1 1/2 tablespoons herbes de provence
- 1 strip orange zest
- 2 3/4 cups chicken broth
- 1/2 cup diced nicoise olive
- Preheat oven to 350u0b0F.
- In an oven-safe saucepan with a tight-fitting lid, heat oil until it shimmers. Add diced onion and saute until soft and translucent, 3-5 minutes. Add garlic and saute 30-60 seconds, until fragrant. Add rice and stir until rice turns opaque and smells nutty, 2-3 minutes. Add bay leaf, salt, pepper, herbes de Provence, orange zest and chicken broth. Bring to a boil.
- Stir pot once. Cover pan with a damp dish towel, apply the lid, and fold the corners of the towel up over the lid. Transfer to oven and bake 15 minutes.
- Remove pot to counter and leave UNDISTURBED 20 minutes. DO NOT remove the cover. At the end of this time, turn rice out onto a platter, remove bay leaf and orange zest, add olives and fluff with a fork before serving.
olive oil, onion, garlic, longgrain white rice, bay leaf, kosher salt, ground black pepper, herbes, orange zest, chicken broth, nicoise olive
Taken from www.food.com/recipe/provencal-pilaf-335724 (may not work)