Sunday, November 27, 2011

Tomatoey Rice Pilaf

I love good recipes that use up leftovers. I had extra braising liquid leftover from making the polpettone and it seemed a shame to let the deliciousness go to waste. Luckily, the book also had a suggestion for what to do with it. This was a success and gives you one more reason to make the polpettone!

Tomatoey Rice Pilaf (from All About Braising)

1 cup leftover braising liquid from polpettone
1 cup chicken stock
coarse salt and freshly ground black pepper
2 tbsp unsalted butter
1 cup long-grain white rice

1. Heat the oven to 350F.
2. Measure leftover braising liquid and add enough stock to equal 2 cups. Taste for salt and pepper and adjust as needed.
3. Melt butter in an ovenproof, medium deep skillet over medium heat.
4. Add rice, stir, and saute until grains are coated with butter and you hear a faint crackling sound, 2 - 3 minutes.
5. Pour in braising liquid mixture and bring to a simmer. Cover tightly and slide into oven and bake until rice is tender and has absorbed liquid, 30 - 35 minutes.
6. Let rice sit, covered, for 5 minutes, then stir before serving.

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