Chicken Broth And Rice Pilaf Recipe
Ingredients
| Long grain white rice | 1 1/2 Cup (16 tbs), uncooked | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Chicken broth | 3 Cup (16 tbs), canned | |
| Golden Raisins | 1 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
| Butter/Margarine | 1 Teaspoon |
Directions
MAKING
1. Take a 2-quart glass casserole and add rice, onion and 1/4 cup butter into it. Microwave it for 4 minutes at high by until the rice browns lightly, by stirring it once.
2. Blend the salt, raisins, broth to the rice mixture and stir the mixture well. Cover it with all-glass lid or plastic wrap and microwave the dish for about 10-12 minutes at medium until the rice is soft and the liquid is absorbed. When done take it out from oven.
3. Add pecans and butter to a 1-cup glass measuring cup and microwave it uncovered for about 2-3 minutes at High, by stirring it twice.
4. Spray pecans over rice.
SERVING
5. Serve as required.
1. Take a 2-quart glass casserole and add rice, onion and 1/4 cup butter into it. Microwave it for 4 minutes at high by until the rice browns lightly, by stirring it once.
2. Blend the salt, raisins, broth to the rice mixture and stir the mixture well. Cover it with all-glass lid or plastic wrap and microwave the dish for about 10-12 minutes at medium until the rice is soft and the liquid is absorbed. When done take it out from oven.
3. Add pecans and butter to a 1-cup glass measuring cup and microwave it uncovered for about 2-3 minutes at High, by stirring it twice.
4. Spray pecans over rice.
SERVING
5. Serve as required.
Chef
