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

Saturday, September 25, 2010

Simple Pilaf

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.

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.

1 comment:

  1. 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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