Recipes
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 cup minced shallots
2 cups basmati rice
4 cups low-sodium chicken stock
1 stick cinnamon
1 sprig of fresh bay leaves or dried
Kosher salt and freshly ground black pepper to taste
Directions
Preheat the oven to 350° conventional (325° convection). In a large stock pot over medium-high heat, add the oil and then add the garlic and shallots and season well. Sauté for about 30 seconds until the aroma and oils are released. Add the rice, season with salt and pepper and sauté 1 to 2 minutes, till rice is golden brown. Add stock, cinnamon stick and bay leaf and bring to a simmer. Scrape grains of rice from the side of the pot to prevent from burning. Taste the liquid and adjust the seasoning if necessary. Cover with a lid, place in the oven and cook until all liquid is absorbed, 20 to 25 minutes.
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