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Rice Pilaf with Parsley and Almonds

One of the benefits of cooking with Convection is the ability to cook multiple foods at one time in the oven. Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stovetop as well as eliminating any possible boilovers or burning.


When cooking  a multi-level meal in the oven, stage the dishes first to make sure they all fit.  For example a tray of chicken could be cooked on rack position 4 or 5, vegetables on rack 2 and the rice pilaf on rack 3 or next to the vegetables if there is room. 


When you have multiple foods cooking in the oven higher temperatures of 375 - 400 degrees are ideal to keep an even temperature.

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Ingredients

¼ - cup unsalted butter

1 - small yellow onion, halved lengthwise and sliced thin lengthwise

2 - cloves garlic, chopped

2 - cups basmati rice

½ - cup white wine

3 ½ - cups chicken broth, heated

¾ - cups Italian parsley leaves, chopped

½ - cup sliced almonds

Preparation


Preheat the oven Convection or Convection Bake 350 or 400 degrees if cooking multiple dishes.


Melt the butter in a saute pan and cook the onion and garlic until just softened.


Add the rice and saute stirring often until lightly brown. Stir in the white wine then the heated chicken stock. Add salt and pepper to taste.


Pour the contents into an oven casserole, cover and bake for 35 to 40 minutes until the liquid is absorbed and the rice is fluffy.


Let the rice sit out of the oven uncovered for a few minutes before gently folding in the parsley and almonds.  


Check the seasoning and add more salt and pepper if needed.

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Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

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