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Rice Pilaf

April 11, 2012

This is a recipe that has been in my family for a long time.  There are many versions of rice pilaf out there but this one is particularly tasty.   Great served with grilled chicken which is what I did the other night.

It’s a simple recipe, not too many ingredients and not too difficult.  What makes it delicious is browning the rice with butter and onions.  Patience is probably the most important ingredient.

Rice Pilaf

4 tablespoons of butter

1 medium onion grated or finely chopped (this can also be achieved in the  Cuisinart Mini-Prep, just chop/grind a few times)

1 cup of uncooked rice (this must be Uncle Ben’s Converted Original Enriched ParBoiled Long Grain Rice.  If you use medium or short grain rice it will be clumpy and will not taste the same.  Tried it: yuck)

2-1/2 cups chicken broth (I make this using 3 Herb-Ox Chicken Bouillons or packets ( 1 bouillon or packet = 4 grams) and 3 cups of boiling water.  Just use 2-1/2 cups of this.)

Melt butter in medium saucepan over medium low heat.  Add onion and rice and cook until golden brown, stirring frequently.  This could take 15 minutes and where the patience comes in.  It must be watched because it will quickly burn if you don’t.  Add broth  and simmer (one notch hotter than low) covered for 20 minutes until liquid is absorbed.

Chicken broth and rice that are used in this recipe:

Rice, butter and onion at the beginning stages of cooking:

Rice nicely browned:

Simmering with the chicken broth & ready to cover:

The result:

Rice pilaf served with grilled chicken and asparagus:

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