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Baked Rice Pilaf

"A little bit of curry and plenty of greens make this a notable prep-beforehand aspect dish. Add chopped rotisserie fowl for a one-dish meal."

Ingredients :

2 tablespoons olive oil
2 tablespoons butter
four stalks celery, chopped
half large candy onion, chopped
1 tablespoon minced garlic
2 cups raw jasmine rice
4 inexperienced onions, chopped
1/2 cup golden raisins
2 teaspoons curry powder, or to flavor
1 teaspoon salt
12 saffron threads, or to taste
4 dashes cayenne pepper, or to taste
three cups chicken stock

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

Preheat oven to 350 tiers F (one hundred seventy five ranges C).
Heat olive oil and butter in a skillet over medium-excessive heat. Cook celery, sweet onion, and garlic till the onion is translucent, about five minutes.
Combine rice, green onions, raisins, curry powder, salt, saffron, and cayenne pepper in a 9x13-inch baking pan; stir properly. Stir in the celery combination and chicken inventory. Cover pan tightly with aluminum foil.
Bake within the preheated oven until rice is gentle, about 35 minutes. Let stand for 5 minutes; fluff with a fork.

Notes :

Green onions can be replaced with 1/four cup fresh chives, if favored.

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