"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Rice Pilaf Recipe

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

Barbara Lawrie
Added: Saturday, November 24, 2007


1 1/2 cups uncooked long grain rice
2 cups water
1/3 cup dry white wine
1 -10 3/4 oz. can of condensed chicken broth
1 -1.25 oz. package of dry onion soup mix
1 teaspoon basil
1/2 teaspoon pepper
2 tablespoons lemon juice
1 teaspoon butter

Combine all ingredients together and place in casserole dish.
Cover with foil and bake at 350 for 1 hour and 15




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