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Ingredients
| olive oil: 2 Tbl |
| salted butter: 2 Tbl |
| white rice: 3 cups |
| onions: 1 |
| garlic: 2 cloves (peeled) |
| chicken stock: 6 cups (divided) |
| salt |
| black pepper |
Oft Requested Rice Pilaf
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Heat oil and butter over medium heat in a heavy 2 quart saucepan.
- When the butter is melted add the uncooked rice, stirring to coat the rice with the oils.
- Cook, stirring frequently, until the rice browns but does not burn, reducing the heat if necessary to prevent burning.
- While the rice is browning, peel the onion and garlic, slice the onion into quarters and add both to a blender.
- Add one cup of the chicken stock, salt and pepper.
- Blend until smooth, adding more stock from the initial 6 cups if needed to make it about the consistency of applesauce.
- When the rice is browned VERY CAREFULLY add the blended mixture to the rice pot. It WILL splatter, so be prepared!
- Stir quickly to evenly distribute the onion mixture, then cook until about half of the onion mixture is absorbed.
- Add the rest of the stock, mix well, and bring to a boil over high heat.
- When it's boiling, cover and reduce to a simmer.
- Cook for 20 minutes or until the rice is tender.
- Enjoy!