$20,000 Rice Pilaf

• 2 tablespoons unsalted butter
• 1 small shallot, chopped
• 2 cups long-grain white rice (such as Carolina Gold, jasmine, or basmati)
• Coarse salt and freshly ground black pepper
• 3 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth or water
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat the oven to 350F.
2. In a large, ovenproof saucepan, heat the butter over medium heat until foaming.
3. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
4. Add the rice and stir to combine.
5. Cook, stirring constantly, until the rice is coated with butter and lightly toasted.
6. Season with 1 teaspoon of the salt and pepper to taste.
7. Add the stock and stir to combine.
8. Bring to a boil over medium-high heat.
9. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes.
10. Remove from the oven and let stand, covered, for 5 minutes before serving.
11. Add the parsley and fluff with a fork just before serving.

unsalted butter, shallot, longgrain white rice, salt, chicken stock, flatleaf

Taken from www.epicurious.com/recipes/food/views/-20-000-rice-pilaf-380379 (may not work)