Parsley Rice Pilaf With Chicken
|Butter/Other fat||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Medium|
|Long grain rice||1 Cup (16 tbs)|
|Chicken stock/Brown stock/water||2 Cup (32 tbs)|
|Finely chopped fresh parsley||2 Tablespoon|
|Fresh pepper||To Taste|
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.