Email to Cat      

Rice Pilaf

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"We have always loved the boxed rice pilaf from the store that cooks up quickly and flavorfully. But I've stopped buying it, since it isn't organic. I experimented with making my own recipe and this is the tasty result. This goes really well with any sort of Middle Eastern food; serve with my Lamb Meatballs and Eve's Hummus."

List of Ingredients

â—¦ 1 tablespoon extra-virgin olive oil
â—¦ 1 tablespoon unsalted butter
â—¦ 1 teaspoon dried minced onion
â—¦ ½ teaspoon garlic powder
â—¦ 1 cup long-grain white or brown rice
â—¦ ½ cup slivered almonds
â—¦ ¼ teaspoon salt
â—¦ 2 cups chicken stock, store-bought or homemade


Recipe

In a large covered saucepan, heat the oil and butter over high heat. Add the dried onion and garlic powder and cook, stirring, until lightly toasted and fragrant.

Add the rice, almonds, and salt and stir to coat the rice.

Add the stock and bring to a boil. Reduce the heat to low and cook, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes for white rice; 50 minutes for brown rice.

Serves 4