Oven-Baked Saffron Rice

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion
• minced
• 1 bay leaf
• Kosher salt
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground coriander
• Small pinch of saffron threads
• 2 cups Carolina Gold or Carolina extra-long-grain white rice
• 1/2 cup dry white wine
• 3 1/2 cups chicken stock or low-sodium broth

Instructions

1. Preheat the oven to 375.
2. In a large ovenproof saucepan, melt the butter.
3. Add the onion, bay leaf and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes.
4. Add the lemon juice, coriander and saffron and cook until fragrant, about 1 minute.
5. Add the rice and cook, stirring, until translucent, about 3 minutes.
6. Add the wine and simmer over moderately high heat until nearly absorbed, about 3 minutes.
7. Stir in the stock and a generous pinch of salt and bring to a boil.
8. Cover the saucepan and bake the rice for 20 minutes, until all of the liquid is absorbed and the rice is tender.
9. Let stand for 15 minutes; fluff with a fork and serve.