Parsleyed Rice Pilaf Recipe
Parsleyed rice is the perfect accompaniment for
Porto Veal Stew. It tastes best when it is made
fresh. We start cooking it 30 minutes sitting down
for the first course. The secret to successful rice
(rice that is not sticky) is not to remove the
saucepan cover during the 20 minutes that the rice
steams ! Note: Cooking times vary based on
elevation and your stovetop element.
Click here to visit our
new video podcast page!
Ingredients for 4 people:
Dinner:
Notes:
Basmati Rice
1 cup
 
Finely diced onion
1 small
 
Liquid :
Water with boullion (or chicken, beef or fish stock,) or
With fish stock use 3/4 Cup of Water and 3/4 Cup White Wine
1-1/2 cups
 
Butter (optional)
1 tablespoon
 
Extra Virgin Olive Oil
1 tablespoon
 
Salt
1/4 teaspoon
 
Pepper
1/4 teaspoon
 
1. Prepare and stage ingredients
in advance.
2. Sauté the onions in olive oil
on medium heat until translucent,
about 5 minutes. Salt and
pepper to taste.
3. Add rice and boullion cube.
Turn  heat up to medium high.  
Stir  constantly for 1 minute until
rice  becomes slightly
translucent.  Add the liquid and
bring to a simmer.  Reduce to
the lowest heat possible, cover
and leave it for 20 minutes.
4. Turn off the heat.  Top the
rice with the parsley and butter.
5. Cover again and let rice set
up to 15 minutes until ready to
serve.
6. Uncover, gently fold in  
parsley and serve.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write:
webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Google