I know there are lots of people that love plain steamed white rice. I'm just not one of them. My rice has to be flavored up a little bit, and that's why I love a simple pilaf. To tell the truth I also want some gravy over it. It doesn't matter to me if it's chicken, beef, pork or out of a jar.
Maybe I don't even like rice because I'm covering it up with everything I can find. This really is good.
Pilaf
8 servings
print recipe
1 1/2 cups regular rice
1/4 cup finely chopped onion
3 tablespoons butter
1 13 3/4-ounce can chicken broth
1 cup water
1/2 teaspoon salt
In a 10-inch skillet cook the rice and finely chopped onion in butter till the rice is golden, stirring frequently. Stir in the chicken broth, water, and salt. Bring to boiling; reduce heat. Cover and simmer till the rice is tender, about 15-20 minutes. Fluff with a fork.
Saturday, September 25, 2010
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Ymmm! Rice and gravy. Rice Pilaf. I love rice. A steak restaurant I like serves a pilaf made with beef broth, mushrooms, green onions and big fat grilled shrimp. What is more Southern than rice and gravy unless it is grits? Oh, and I love rice pudding with raisins and cinnamon. A bubbling rice pudding in the oven with a wonderful scent is my first memory of cinnamon.
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