Evening Edge
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DEL.ICIO.USClassic Rice Pilaf - from Virginia Willis
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Low cal: 
This rice dish is a breeze to prepare. No worries or hassles and it comes out with distinct grains every time.
-- Virginia Willis, for Evening Edge
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 5 minutes Total time: 27 minutes Serves: 6
Ingredients:
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2 tablespoons unsalted butter or canola oil
1 small shallot, chopped
2 cups long-grain rice, such as jasmine or Basmati
3 cups chicken stock or water
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons chopped parsley, optional
Instructions:
Heat the oven to 350 degrees. Heat the butter or oil in a large ovenproof saucepan over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
Add rice and stir to combine. Cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of salt and pepper to taste. Add stock and stir to combine. Bring mixture to a boil. Cover with a tight-fitting lid and transfer to the heated oven.
Bake until liquid is absorbed and rice is tender, about 17 minutes. Remove from the oven and let stand covered, for 5 minutes before serving. Add parsley and fluff with a fork just before serving.
Add rice and stir to combine. Cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of salt and pepper to taste. Add stock and stir to combine. Bring mixture to a boil. Cover with a tight-fitting lid and transfer to the heated oven.
Bake until liquid is absorbed and rice is tender, about 17 minutes. Remove from the oven and let stand covered, for 5 minutes before serving. Add parsley and fluff with a fork just before serving.
Nutrition:
Per serving: 266 calories (percent of calories from fat, 18), 11 grams protein, 44 grams carbohydrates, trace fiber, 5 grams fat (2 grams saturated), 10 milligrams cholesterol, 614 milligrams sodium.
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