Side-ling up to the holiday table: Aprahamian's rice pilaf
Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.
Chef Justin Aprahamian of Sanford says no matter how much of this simple pilaf his family makes for a given holiday, every last bit of it gets eaten.
"This dish is special to me because of family. It is a staple of our house and representative of our Armenian Heritage, as it is a recipe that came from my father's family. I taste it and just associate such fond memories with it. It pairs well with so many different things ... char-grilled or roasted meats and a simple salad with vinegar and oil and I would be a happy camper."
3 tablespoons butter
1-1.5 ounces egg noodles or vermicelli
1 teaspoon minced shallot
1 cup long grain rice, like jasmine
2 cups hot chicken broth, seasoned to taste with salt and pepper
1 bay leaf
In a saucepot over medium heat lightly brown butter.
Toast noodles for 3-5 minutes or until nutty and golden. Add shallot and cook for 1-2 minutes. Stir in rice and toast for 2-3 minutes.
Pour stock over rice mixture, cover and place in preheated 375-degree oven for 16-20 minutes, or until rice is fully cooked.
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