| 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.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”