Golden Mediterranean Pilaf
|Chopped onion||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Regular rice||1 Cup (16 tbs), uncooked (250 Milliliter)|
|Salad oil/Olive oil||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Saffron/Turmeric||1 Teaspoon (5 Milliliter)|
|Garlic powder||1⁄2 Teaspoon (2 Milliliter)|
|Chicken broth/Water and 3 bouillon cubes||2 1⁄2 Cup (40 tbs) (625 Milliliter)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (125 Milliliter)|
Saute onion and rice in Hot oil, stirring constantly until rice is a light golden color and the oil absorbed.
Add saffron, garlic and broth.
Stir well, then cover and let cook gently until rice is tender and all broth absorbed.
If still wet, although tender, uncover and stir and heat until liquid evaporates.
Add the cheese and taste for seasonings.