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
- 2 cups chicken stock [a little less]
- 1 tsp. salt [a little less]
- 3 Tbsp. parsley, finely chopped (optional)
- 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.
- Add the rice and saute for 2 minutes stirring often. Do not brown.
- 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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