Saturday, September 20, 2008

Rice Pilaf

½ c. butter/margarine
1 med. onion, chopped
1 c. long grain rice, uncooked
2 c. chicken stock or beef stock
1 tsp. salt
Freshly ground peppercorns

Melt the butter in a heavy skillet or saucepan. Sauté the onion over medium-high heat until transparent, about 2-3 minutes. Add rice, stirring to coat the kernels with butter. Brown over medium-high heat, approx. 8-10 minutes. Add the stock, salt/pepper. Bring to a rolling boil, lower heat to simmer, cover and cook 20-25 minutes. Do not disturb lid during cooking. Fluff rice with fork and serve garnished w/parsley.

Serves 6-8.

No comments: