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Rice Pilaf

Page history last edited by PBworks 15 years, 3 months ago

Rice Pilaf


This recipe, from Michael Field's Cooking School, should accompany the Marinated Leg of Lamb and is useful as a side dish whenever rice makes sense.  The technique also appears in Stuffed Grape Leaves.


  • 2 Tbsp. butter
  • 1/2 cup onion, finely chopped
  • 1 clove garlic, finely chopped


  • 1 cup rice


  • 2 cups chicken stock [a little less]
  • 1 tsp. salt [a little less]


  • 3 Tbsp. parsley, finely chopped (optional)


  1. In a casserole with a lid, saute the butter, onions, and garlic for about 5 minutes over medium heat until the onions are translucent but not browned.
  2. Add the rice and saute for 2 minutes stirring often.  Do not brown.
  3. Add the stock and salt and bring to a boil.  Cover and simmer on the lowest possible heat undisturbed for 15-18 minutes until the stock is entirely absorbed.  Can be held for 1/2 hour covered in a 250° oven.


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