Paisano Pilaf

Preheat oven to 350F.

On the stovetop, melt butter in a Dutch oven over medium heat; add rice and stir for 2 to 3 minutes until rice begins to give off a nutty aroma. Add water and salt; stir until mixture comes to boiling. Cover with lid; use pot holders to carefully transfer Dutch oven to your oven. Bake for 25 minutes.

Meanwhile, roughly chop the artichokes, roasted red pepper and sun dried tomatoes into bite-friendly chunks. (Need not thoroughly drain the artichokes or tomatoes — the residual oil adds to the flavor.) Place this happy mess on a heat-proof plate on your stovetop to warm slightly from the oven’s heat as the rice bakes.

After 25 minutes, remove rice from the oven and fluff it, making sure to “squeegee” around the edges and bottom of pan with a wooden spoon to loosen any stubborn grains. Let sit (uncovered) for about 5 minutes to “dry,” then stir in the warmed minced veggies and capers to taste.

Serve with grilled steaks, chops, kabobs or salmon. Also a nice accompaniment to roast chicken, beef, or pork loin.

NOTE: The grilled artichokes, sun dried tomatoes, capers and roasted red peppers (if using jarred) are typically found in the “pickle” section at your grocer’s.

Recipe credit: Oven-baked rice method adapted from Emeril’s “Real Deal Rice Pilaf.” I threw in the rest.