Soubise au Riz

Onion and Rice Stuffing

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Add ½ cup raw rice to the blanched onions and butter. Sauté 3 minutes. Add 1