This one’s a weird one for me to write.
I love rice. I love rice pilafs. I love Alton Brown, and am almost never disappointed in his recipes.
But I was kind of disappointed in this recipe.
On the plus side, the directions were clear, and it wasn’t really difficult at all to make. I just didn’t think that the result tasted like much of anything. Kind of a waste of saffron and all the veggies and other ingredients, if you ask me, because I didn’t think it tasted much better than plain rice. The texture was good, though, so I think there’s something to this method. I will probably give this another chance, especially since David liked it just fine. I didn’t dislike it, I was just…underwhelmed.
Alton Brown’s Rice Pilaf
- 2 tablespoons butter
- 1/2 onion, minced
- 1/2 red bell pepper, minced
- 2 pinches kosher salt
- 2 cups long grain rice
- 2 3/4 cups chicken broth
- 2 strips orange zest
- Pinch of saffron strands, steeped in 1/4 cup hot water
- 1 bay leaf
- 1 1/2 cups frozen peas, thawed
- Golden raisins and pistachios for garnish
Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.
Note: I followed the directions almost exactly, but I used about 1/2 cup white wine in place of part of the chicken broth–we didn’t have quite as much chicken broth as I thought (oops!). I also skipped the raisins and pistachios, only because I served the rice with Chicken Kiev, and I didn’t think raisins went so well with garlic-herb butter.