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.
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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.
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© 2004 David G. Blackburn
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