Hi there. Looking for your recipe box? Click here for more info.


Emerilized Pilau

  • Yield: 6 to 8 servings


  • 1 1/2 tablespoons unsalted butter
  • 1/4 pound boiled ham, diced
  • 1 1/2 cups finely chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2 cups long-grain white rice
  • 1/2 cup finely chopped green onions (green and white parts)
  • 1/2 cup seeded and chopped tomatoes
  • 2 teaspoons finely chopped garlic
  • 1/2 cup frozen peas
  • 3 1/2 cups Chicken Stock or
  • canned low-sodium chicken broth


  • Preheat the oven to 325?F.
  • Melt the butter in a large ovenproof saucepan over medium-high heat. Add the ham and cook for 2 minutes. Add the onions, celery, salt, pepper, and bay leaves and cook, stirring often, until the vegetables soften, about 4 minutes. Add the rice and stir to coat. Add the green onions, tomatoes, and garlic and cook, stirring occasionally, for 2 minutes. Stir in the peas and chicken stock. Bring to a boil over high heat.
  • Remove the pan from the heat and cover tightly with aluminum foil. Bake until the rice is tender and the liquid is absorbed, about 30 minutes.
  • Remove from the oven and let stand, covered, for 10 to 15 minutes. Remove the bay leaves.
  • Before serving, fluff the rice with a fork.