Monday, February 16, 2015

Rice Pilaf

I'll add a picture later. 

1 c rice
½ tsp pepper
1 c chopped onion
3 tbsp butter
1 tsp grated lemon grind or juice 

1 bay leaf
2 ½ c chicken broth 

2 oz angel hair or Vermicelli 
½ tsp salt

Melt the butter in a large saucepan over medium heat. Add onion, stirring occasionally for 5 minutes.
Meanwhile, break the pasta into 1 inch pieces. Stir the pasta and rice into the pot. Cook, stirring frequently, until the rice turns golden brown, about 3 minutes.
Gradually stir the broth into the pot. Add the bay leaf, lemon, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
Remove the bay leaf and fluff with a fork.

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