"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pilaf Recipe

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This recipe for Pilaf, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of minute rice
2 cups of soup stock
¼ white onion
½ can stewed tomatoes
2 tablespoons of olive oil

Directions:
Directions:
Cook 1 cup of minute rice. Add 2 cups of soup stock and ¼ white onion to rice and simmer until rice absorbs all of stock. Add ½ can stewed tomatoes seasoned with salt and pepper to rice mixture.

Meanwhile sauté chicken pieces that have been slightly parboiled in a little oil. Make a depression in the rice and tomato mixture, put in the chicken and 2 tablespoons of olive oil and stew all together for twenty minutes. Serve on a platter in a smooth mound, the red rice surrounding the chicken.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Food isn’t the only thing that causes indigestion:
you can also get it form eating crow and swallowing your pride.

 

 

 

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