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Four to six
servings.Easy
Published 1969
This recipe is elegant and although it takes a special effort it is altogether worth it.
Heat the butter in a saucepan and cook the onion until it is wilted. Add the rice and cook, stirring, until golden. Do not brown.
Meanwhile, bring the chicken broth to a boil and add the broth to the rice, stirring. Cover tightly and simmer for 20 minutes.