Patter Fam Sauces

Orange Scented Rice Pilaf 
(serves 8)
9 Tbs. unsalted butter
1 1/4 cup finely chopped fennel (1/2 small bulb)
1 1/2 cup finely chopped onion (1 small onion)
4 cups long-grain rice, preferably basmati
8 cups chicken broth
4-5 strips orange zest
2 bay leaf
2 tsp. kosher salt

Melt the butter over medium heat in a medium (3-qt.) saucepan. Add the fennel and onion and cook, stirring often, until softened, about 6 minutes. Add the rice and cook, stirring, until the grains are glossy and beginning to crackle, about 2 minutes. Add the broth, orange zest, bay leaf, and salt. Bring to a boil, cover, and lower the heat to a simmer. Simmer until the rice is tender and all the liquid has been absorbed, about 15 minutes. Off the heat, remove the lid, lay a kitchen towel over the pot, replace the lid, and let sit for 5 to 10 minutes. Fluff the rice with a fork and serve.




Check out all the classes that we used this recipe in:



Written by Joyce Peters — April 18, 2016

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