"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rice Pilaf Recipe

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

Contributor:  
Contributor:  
Joy Ward
Added: Tuesday, August 24, 2010

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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