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Rice Pilaf

Page history last edited by PBworks 13 years, 11 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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