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Wayne Gisslen

Rice Pilaf

Preparation info
  • Yield: About

    3 lb

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2 oz<

Method

Procedure

  1. Heat the butter in a heavy saucepan. Add the onion and sauté until it begins to soften. Do not brown.
  2. Add the rice, without washing. Stir over heat until the rice is completely coated with butter.
  3. Pour in the boiling liquid. Return the liquid to a boil with the rice. Taste and adjust seasonings; cover tightly.
  4. Place in a

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