Sour Cream Pilaf
|Chicken stock/3 tablespoons chicken stock base dissolved in 3 cups hot water||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Butter||1⁄4 Pound (0.5 Cup)|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Sour cream||1⁄2 Pint (1 Cup, Use Any Commercial Brands)|
|Chopped parsley/Chopped chives||2 Tablespoon|
Place chicken stock, lemon juice, salt, pepper, bay leaf, and 1/4 cup of the butter in the top of a double boiler; heat over direct heat until stock starts to simmer.
Add rice, cover, then cook over boiling water for 35 minutes, or until rice is tender and all of the liquid is absorbed.
Remove bay leaf; stir in the remaining 1/4 cup butter, well drained mushrooms, and sour cream.
Sprinkle with chopped chives or parsley for a more colorful dish.