With some tofu
Introduction
This rice pilaf with bacon takes an easy method, makes it even easier, and loads up on hearty ingredients. What you’re left with is a meal that’s tasty, satisfying, low-cost, and easy to make.
What is Rice Pilaf?
Rice pilaf (or pilaf,) is the act of toasting dry rice in a pan with some fat, like butter or oil. The toasting adds flavor, and the fat keeps the grains from sticking together. You then add stock or broth and cook the rice as usual.
How to Make This Rice Pilaf
For this recipe you’ll need things like onion, bacon, some stock or broth, and some dry rice.
You don’t need any butter or oil thanks to the rendered bacon fat. However, I do recommend a large oven-safe pot. If you’ve seen my recipe for foolproof rice, this uses that same method – to equally great effect.
Here you’ll be heating onion and bacon in a pan until the bacon is crisp. Then you’ll toast the rice in the bacon fat until it’s lightly browned and smells fragrant.
Finally, you’ll add broth and heat the rice – covered – in a preheated oven for 30 minutes. This should leave you with perfectly cooked rice with grains that separate easily.
What Type of Rice to Use
For this recipe, I recommend long grain white rice as it’s the only type I’ve used.
However, I’ve heard of people using jasmine and basmati as well.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making rice pilaf with bacon. If you like this post, check out my recipe for chicken fried rice.
You can also follow me on WordPress or Pinterest to be notified of my new posts. My next post will be a recipe for easy bacon cheesefries. If that sounds good to you, be sure to follow 🙂
Ingredients
1 cup white rice, 194 grams
2-3 strips of bacon, diced
1/2 cup diced yellow onion, 68 grams
1/3* tsp kosher salt, 2 grams
1 3/4** cup chicken broth or stock, 420 grams
Preparation
Add the onion and bacon to a large, cold*** pot set over medium high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 10 minutes.
Add the rice and cook for 1-2 minutes, stirring constantly, then add the salt and broth. Stir, cover, and place in a preheated oven set to 350 F (177 C). Cook for 30 minutes, then remove.
I recommend letting the rice sit, covered, for 5-10 minutes to ensure it’s cooked through.
Notes
* If you’re using a low-sodium broth, you may need more salt here to make up for it.
** I find the results are good – not under or overcooked – by using just under 2 cups of liquid.
*** Starting with a cold pot helps the bacon fat render out before everything heats up. This helps the onion and bacon cook more evenly and lowers the chance of overheated bacon fat.
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