Dad’s Rice Pilaf

A standby recipe of my dad’s, a perfect all-purpose side that scales up very affordably for our big family. Because of the long cooking and early caramelization, the grated onions disintegrate into the rice as it bakes, leaving flavor but very little texture behind. Use a food processor to chop your onion as fine as possible, or use a coarse grater. Do not use regular diced onions, unless of course you like discernible onion bits in the rice!

Preheat oven to 350F.

Melt butter in a shallow, oven-safe pan with lid, such as skillet or cassoulet. Grate or chop onion in food processor, and add to butter, cooking until edges begin to brown (about 10 minutes on medium heat). Deglaze as needed with wine or vermouth, if bottom of pan begins to brown and onions stick.

Add garlic and uncooked rice to skillet, stirring until rice becomes translucent, about 5 minutes. Then remove from heat, add chicken broth, salt and pepper to taste, and stir well. Cover and move to oven; bake for 45 minutes. (If you do not have an oven safe saute pan, transfer to a casserole dish and cover with foil.)

Remove pan from oven, remove lid and add grated cheese all over the top of the rice. Bake uncovered for up to another 15 minutes, or until cheese is melty, brown, and bubbly and rice is soft.