My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 17, 2010

Rice Pilaf

Rice Pilaf is the parent of the famed San Francisco Rice-a-Roni. You can buy the cute little box with the cable car on it, suggesting the culinary reputation of San Francisco, but if you have a little time, try this traditional pilaf.

Rice Pilaf
4 servings

4 tablespoons butter
1/2 cup vermicelli or other fine noodles
1 cup long grain rice
Salt and pepper to taste or House Seasoning
2 cups chicken broth (1/4 cup may be white wine)

Melt the butter in a saucepan. Break the noodles in 1/2 to 1/4-inch pieces. Add the noodles and rice to the pan. Stir around in the butter until glazed and very lightly browned. Add liquid, salt, and pepper to blend. Cover and cook over a low flame for 25 minutes, or bake in a 350 degree oven for 30 minutes (I prefer the oven method). Fluff rice with a fork before serving.

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