Rice pilaf (#6)

Yield: 3 cups

Measure Ingredient
2 tablespoons Olive oil or butter
½ cup Chopped onion
½ teaspoon Dried thyme leaves
1 each Bay leaf
1 cup Raw white rice
2 cups Chicken broth
x Fresh parsley, chopped

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 "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.

input by iris grayson

Submitted By IRIS GRAYSON On 05-08-95

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