Oven Rice Pilaf With Peas, Chives, And Almonds

I made this dish totally with items that I had on hand in my pantry or refrigerator.

A Cup Of Jasmine Rice
½ Cup Of Pastina
3 ½ Cups Of Basic Chicken Stock (You Can Use Store Bought Chicken Stock Or You Can Make My Recipe For Basic Chicken Stock Published On This Web Site On 7/31/12)
Two Minced Garlic Cloves
3/4 Cup Of Diced Spanish Onion
Two Tablespoons Of Olive Oil
A Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper
A Cup Of Frozen Peas
¼ Cup Of Sliced Almonds
¼ Cup Of Chopped Fresh Chives

Preheat the oven to 375 degrees.

Combine the onion, the garlic, the sea salt, the black pepper, and the olive oil in an ovenproof pot with a lid. Cook on medium high heat stirring frequently for 4 minutes. Add the rice and the pastina. Stir well so that all of the grains get coated with the olive oil, the onion, and the garlic. Add the chicken stock. Stir well one more time. Bring the contents to a boil. Cover the pot and place it in the preheated oven.

Let the rice cook in the oven for 30-35 minutes until all of the chicken stock is absorbed and the rice is tender but still firm to the bite. Stir in the peas, the almonds, and the chives. Cover and let the rice steam for three minutes until the peas are warmed through.

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