Rice Pilaf (#6) Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil or butter,
1 cup: Raw white rice,
1/2 cup: Chopped onion,
2 cup: Chicken broth,
1/2 tsp: Dried thyme leaves,
x Fresh parsley, chopped
1 each: Bay leaf,
Directions:
1. In a 2-quart saucepan, heat the olive oil or butter over medium
heat. Saute the onion, thyme, and bay leaf 5 minutes.
2. Stir in the rice. Cook 1 to 2 minutes, just until the rice is
translucent and coated in oil.
3. Stir in the broth. Heat just to a boil. Cover, lower heat, and
simmer 20 minutes, until the liquid is absorbed.
4. Let stand, covered, off the heat, 5 minutes. Remove the bay leaf.
Fluff with a fork, sprinkle with chopped parsley, and serve.
From "Womans Day: The Only 25 Recipes Youll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
input by iris grayson
Submitted By IRIS GRAYSON On 05-08-95
Source from luhu.jp
heat. Saute the onion, thyme, and bay leaf 5 minutes.
2. Stir in the rice. Cook 1 to 2 minutes, just until the rice is
translucent and coated in oil.
3. Stir in the broth. Heat just to a boil. Cover, lower heat, and
simmer 20 minutes, until the liquid is absorbed.
4. Let stand, covered, off the heat, 5 minutes. Remove the bay leaf.
Fluff with a fork, sprinkle with chopped parsley, and serve.
From "Womans Day: The Only 25 Recipes Youll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
input by iris grayson
Submitted By IRIS GRAYSON On 05-08-95
Source from luhu.jp