BROWN RICE PILAF OVEN RECIPES

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Steps:

• Heat the oven to 375°F: Place a rack in the middle of the oven.
• Prepare the rice: Pour the rice into the baking dish. Drizzle the olive oil or melted butter over top, and sprinkle with salt. Stir with a spatula until the rice is evenly coated with oil.
• Boil the water: Bring the water to a boil in a small saucepan or tea kettle.
• Pour the boiling water over the rice: Do this carefully to avoid splashing or burning yourself on the steam. Stir the rice once to mix, and then spread it into an even layer with a spatula.
• Cover tightly with foil: Make sure the foil forms a tight seal around the pan; use two overlapping sheets of foil if necessary. If your pan has a heavy lid, put that on top as well.
• Bake for 1 hour: Carefully transfer the dish to the oven and bake for 1 hour.
• Fluff with a fork: Remove the foil (be careful of the escaping steam), and fluff the rice with a fork.
• Cover and steam the rice for 5 minutes: Cover the rice with a clean dishtowel and let stand for 5 minutes. This helps prevent the rice from being mushy.
• Serve the rice: Serve the rice right away. Leftovers can be kept for up to 5 days, or frozen for up to 3 months.