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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Rice Pilaf Recipe

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This recipe for Rice Pilaf is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup unsalted butter
2 1/2 cups chopped onion
1 cup uncooked Basmati rice
2 medium cloves garlic, minced
2 cups chicken or vegetable stock
salt & freshly ground pepper, to taste
3 tbsp. fresh parsley, chopped
Directions:
Directions:
Melt the butter in heavy Dutch oven or enamel cast-iron pan. Add the onions. Sauté for 20 minutes or until translucent. Add the rice. Sauté for 1 minute or until the rice is coated. Add the garlic, chicken or vegetable stock, salt & pepper. Bring to a boil, stirring constantly. Reduce the heat. Simmer, covered, for 20 minutes or until the liquid is absorbed. Remove from the heat. Let stand for 5 minutes to steam. Uncover and fluff the rice. Adjust the seasonings. Stir in parsley. Serves 4-6.
Note: for 10-12 servings: double rice, garlic and chicken broth (2 cans).
Personal Notes:
Personal Notes:
This is from the Longaberger Pantry.

 

 

 

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