A simple brown rice pilaf is the perfect platform for the confit to shine. The slow-roasted aromatics infuse the rice with amazing flavor, while the oil coats the grains and gives the starch a lush mouth feel. A hit of fresh chives at the end adds a little bright color and fresh, verdant allium flavor.
1 tablespoon oil from Spring Onion Confit
1/2 cup strained solids from Spring Onion Confit
1 cup uncooked California brown jasmine rice
2 cups unsalted chicken stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
Added sugars 0g
Calcium 1% DV
Potassium 1% DV
How to Make It
Heat oil in a medium saucepan over medium-high. Add 1/2 cup solids from Spring Onion Confit; cook until confit starts to brown, about 3 minutes, stirring occasionally. Stir in rice; cook until rice turns translucent, about 2 minutes, stirring frequently. Stir in stock, salt, and pepper; bring to a boil. Reduce heat to medium-low; cover and simmer until liquid is absorbed and rice is tender, about 55 minutes. Let stand, covered, 10 minutes; fluff with a fork. Stir in chives.
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