Rice pilaf (#6)
3 cups
Ingredients
| Quantity | 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 | |
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 "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