| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Not sent, Rice, Side dishes, Greek |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 2/3 |
c |
Onion; finely chopped |
| 2 |
c |
Rice |
| 4 1/2 |
c |
Boiling chicken broth; or bouillon |
| 1 |
ts |
Salt |
| 1 |
pn |
White pepper |
INSTRUCTIONS
In a saucepan over Low heat, heat butter. Add onion and cook until onion is
transparent. Add rice and stir until all the grains are evenly coated. Cook
3-4 minutes, but do not brown. Add salt and pepper. pour in broth and stir.
Cover and simmer for 25 minutes or until rice is tender and liquid is
absorbed. Let rice stand, covered, for 10 minutes before serving. Serve
with meat, chicekn or with a sauce.
Makes 6 servings.
MC formatting by bobbi744@sojourn.com
NOTES : " I stole this recipe from Helen, my wife. She's the one who taught
me what good pilaf is all about." The author
Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to
MC-Recipe Digest V1 #676 by Roberta Banghart <bobbi744@sojourn.com> on Jul
17, 1997
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”