Rice Pilaf De Luxe
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Canned chicken broth||42 Ounce (3 Cans, 14 Ounce Each)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Coarsely chopped pecans||3⁄4 Cup (12 tbs)|
Add rice and onion to V3 cup hot butter in a large heavy skillet; cook until lightly browned, moving and turning frequently with a spoon.
Stir in salt, broth, and raisins.
Cover, bring to boiling, and cook over low heat about 25 minutes.
Remove cover and coo'k 5 minutes, or until rice is tender and liquid is completely absorbed.
Meanwhile, heat remaining butter in a small skillet.
Add pecans and 3/4 teaspoon salt; heat 2 to 3 minutes, stirring occasionally.