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.