Wayne Gisslen

Rice Pilaf

Preparation info
  • About 3 lb 1.44 kg ) , portions:

    10, 12, 16

    , portion size: 4½–5 oz (150 g), 4 oz (120 g), 3 oz (90 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  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 350°F (175°C) oven a

Per 5-oz (150-g) serving: Calories, 190; Protein, 4 g; Fat, 5 g (23% cal.); Cholesterol, 15 mg; Carbohydrates, 33 g; Fiber, 1 g; Sodium, 50 mg.