I probably make this rice once a week. It’s very simple to put together, and one of the best sides I’ve ever tried.

The trick (if you can call it a trick) is to use just enough fat to coat the rice, to create the loose consistency that rice pilaf is supposed to have.

Ingredients:

• 1 Cup par-boiled rice (Store-brand or Uncle Ben’s “Converted”)
• 1 can chicken broth + 1/4 cup water, or 2 chicken bullion cubes, crushed + 2 cups water.
• 1 small or 1/2 large onion
• 2 tbsp dried parsley flakes
• lemon juice to taste.
• 1 tbsp olive oil (approximately)
• 1 tbsp butter (approximately)

Heat the butter and olive oil in a 10″ skillet, add onions and saute for a couple minutes until onion turns translucent. Add rice and still until everything is combined and rice is coated with the oil.

Stir in the chicken broth and parsley, bring to a boil, reduce heat to low and simmer for 20 minutes.

Add lemon juice to taste (I usually use around 2 tbsp or so) mix thoroughly, and simmer until all liquid is absorbed. Taste to determine if it needs to cook any longer. Sometimes I have to add a bit of water and simmer for a few more minutes.

Trackback URI | Comments RSS