Gail
04-21-2001, 12:37 PM
Here's the pilaf recipe I usually use, although these days rather than follow the actual recipe, I just tend to throw in a little of this, a little of that and use the same method.
RICE PILAF
1 1/4 cups long grain rice
1/3 cup pignolias (pine nuts)
2 1/2 cups light chicken stock
1 yellow onion, finely chopped
2 teaspoons garlic, finely chopped with salt
1 teaspoon salt (to me that's excessive; I use about half that)
1 teaspoon freshly ground white pepper
6 tablespoons salted butter(eek! Okay. Cut it down. Like I said, I never measure anymore)
In a small heavy pan melt butter. Add onion, garlic, salt and pepper and stir overslow fire until onion is soft but not brown. Add rice and stir untilthe rice is well coated (sometimes I'll opt to brown it a bit.) Add pignolias and stir until well coated. Cover with broth and stir until broth comes to a boil. Redice to a simmer, cover pan tightly and cook without peeking for 25 minutes over very low flame. Fluff with two forks and serve.
(From: Dionne Lucas: Gourmet Cooking School)
Although I like the recipe as is, my sister is a bit garlic sensitive, so when I serve it to her, I undercut the amount of garlic by around half. Whatta killjoy! http://www.cookinglight.com/bbs/wink.gif
[This message has been edited by Gail (edited 04-21-2001).]
RICE PILAF
1 1/4 cups long grain rice
1/3 cup pignolias (pine nuts)
2 1/2 cups light chicken stock
1 yellow onion, finely chopped
2 teaspoons garlic, finely chopped with salt
1 teaspoon salt (to me that's excessive; I use about half that)
1 teaspoon freshly ground white pepper
6 tablespoons salted butter(eek! Okay. Cut it down. Like I said, I never measure anymore)
In a small heavy pan melt butter. Add onion, garlic, salt and pepper and stir overslow fire until onion is soft but not brown. Add rice and stir untilthe rice is well coated (sometimes I'll opt to brown it a bit.) Add pignolias and stir until well coated. Cover with broth and stir until broth comes to a boil. Redice to a simmer, cover pan tightly and cook without peeking for 25 minutes over very low flame. Fluff with two forks and serve.
(From: Dionne Lucas: Gourmet Cooking School)
Although I like the recipe as is, my sister is a bit garlic sensitive, so when I serve it to her, I undercut the amount of garlic by around half. Whatta killjoy! http://www.cookinglight.com/bbs/wink.gif
[This message has been edited by Gail (edited 04-21-2001).]