Parsley Rice Pilaf With Chicken Recipe
Ingredients
| 1/2 cup butter or other fat | ||
| Onion | 1 Medium, finley chopped | |
| Rice grain | 1 Cup (16 tbs) | |
| 2 cups chicken stock, brown stock, or water | ||
| Parsley | 2 Tablespoon, finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt 1/4 cup butter or fat in a heavy casserole (one with a tight-fitting lid) and saute the onion over high heat.
When onion is translucent but not brown (about 2 minutes), add the rice.
Stir it around to coat the grains with butter.
Add stock or water, salt, and pepper.
Bring mixture to a full boil over high heat, then cover it tightly and reduce heat to simmer.
Cook exactly 23 minutes (use a timer, if possible), and do not lift the lid during this time.
Then lift the lid, fluff up the rice with two forks, sprinkle with the remaining 1/4 cup butter, which you have melted, and border with chopped parsley.
When onion is translucent but not brown (about 2 minutes), add the rice.
Stir it around to coat the grains with butter.
Add stock or water, salt, and pepper.
Bring mixture to a full boil over high heat, then cover it tightly and reduce heat to simmer.
Cook exactly 23 minutes (use a timer, if possible), and do not lift the lid during this time.
Then lift the lid, fluff up the rice with two forks, sprinkle with the remaining 1/4 cup butter, which you have melted, and border with chopped parsley.
Chef
