You are here

Parsley Rice Pilaf With Chicken

fast.cook's picture
Ingredients
  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
  Salt To Taste
  Fresh pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Quick

Rate It

Your rating: None
4.09737
Average: 4.1 (19 votes)