Minted basmati rice pilaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basmati rice |
| 1 | tablespoon | Olive oil |
| 1 | small | Onion; finely chopped |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| Several grinds white pepper | ||
| 3 | cups | Hot chicken broth |
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Chopped fresh mint leaves |
Directions
Preheat oven to 350 degrees. Examine the rice for foreign objects, but do not wash.
Heat the olive oil in the bottom of a heavy casserole until it begins to bubble. Add the onion and saute until translucent. Add the rice and stir to coat well with oil before adding the bay leaf, salt, pepper and the hot broth. Quickly bring to a boil, place a tight fitting lid on the pot and place into the oven.
Cook the rice for 18 to 20 minutes before removing from the oven. Stir in the butter and the chopped mint and serve.
This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco >From the TV FOOD NETWORK - (Show # ML-1A21 broadcast 03-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-22-1997
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 16, 1998