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  Added: Jun 22, 2007  •  Visited (1312)  •  Print version Print this recipe (76)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rice Pilaf
(Rizi Pilafi)
What You Need:
  • 4 tablespoons butter
  • 1 cup raw converted rice
  • 2½ cups boiling chicken stock

  • How To Cook:
    1. Melt butter in a heavy casserole. Add rice and saute, stirring, over medium heat for 3 minutes, or until rice is opaque. Add boiling stock and stir.

    2. Cover casserole and simmer, without stirring, for about 20 minutes, or until rice has absorbed all the liquid.

    3. A linen towel can be placed over the casserole after rice is cooked to absorb excess moisture.

    4. Replace cover and let casserole stand for five minutes.

    VARIATION:
    1. ¼ cup minced onion can be added with rice to melted butter and sauteed as above.

    2. For a tomato flavor, add one tablespoon tomato paste or ½ cup tomato sauce to stock.

    3. If a richer flavor is desired, increase butter by 4 tablespoons.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Grains & Cereals » Rice
    Dish » Side Dishes

     





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