RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6120
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| Recipe Name: |
Rice Pilaf - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
After washing the rice in cold water, rub it quite dry in a towel. Chop the onion very fine and brown it lightly in the butter. Add the rice. Fry it gently, stirring all the while until it begins to color. Add the stock, salt and pepper, and a pinch of thyme or oregano.
Cover and place in a moderate oven, 350 degrees, for about 15 or 20 minutes, or until the liquid has been absorbed and the rice is tender. Serve with additional butter on top. |
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| Nutrition per Serving: |
| Calories: |
321 |
Total Carbs: |
30.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.5 |
Fat: |
13.3 |
Protein: |
6.30 |
| Fiber: |
0.60 |
Sodium: |
84.88 |
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