Browned Rice In Bouillon
|Fat||1⁄4 Cup (4 tbs)|
|Onion||1 Large, minced|
|Garlic||1 Clove (5 gm), minced|
|Raw rice||1 Cup (16 tbs)|
|Bouillon/Chicken stock||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
1. Heat the fat in a skillet, add the onion and garlic and saute until the onion is transparent. Add the rice and saute until the rice turns golden, adding more fat if necessary.
2. Put the rice mixture in a two-quart saucepan, add the bouillon and cover with a tight lid. Bring to a boil, reduce heat to as low as possible and simmer until the rice is tender, sixteen to twenty minutes. Remove the lid and allow the rice to dry.