Riz Pilaf

Pilaf

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 onion minced
  • Chunk of butter
  • 1 tablespoon vegetable oil<

Method

Sauté onion in butter and oil. Stir-cook until toasted, but do not burn. Add rice. (It is not necessary to wash rice when it is blanched in butter and oil.) Stir-cook until grains turn white. Add boiling stock and water. (Canned stock is seasoned, so add no salt. If using homemade stock, which is not salted when it is made, then add 1