| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Corn kernels; thawed if frozen |
| 1 |
tb |
Unsalted butter |
| 1/2 |
c |
Unconverted long-grain rice |
| 1 |
ts |
Salt |
INSTRUCTIONS
In a heavy saucepan cook the onion and the corn in the butter over
moderately high heat, stirring, until the vegetables are browned. Add
the rice, stir the mixture until the rice is coated with the butter,
and stir in 1 cup water and the salt. Bring the liquid to a boil,
stirring, and cook the pilaf, covered, over low heat for 25 to 30
minutes, or until the liquid is absorbed.
Serves 2.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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