Herbed Rice Pilaf

Carol Brown

Herbed Rice Pilaf

Ingredients

  • 3/4 cup onion, chopped
  • 1 1/2 - 2 cups celery, chopped
  • 1 cup butter
  • 9 - 12 cups dry bread cubes
  • 1 - 2 tsp. salt
  • 1 - 1 1/2 tsp. rubbed sage leaves
  • 1 tsp. thyme leaves
  • 1/2 tsp. pepper
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 3 eggs
  • 1-2 cans chicken broth

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes.
  3. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes.
  4. Add the scallions, thyme, chicken stock and salt and bring to a boil.
  5. Cover the pan with a tight-fitting lid.
  6. Transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
  7. Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
  8. Fluff the rice with a fork and serve immediately.
  9. Yield: 4 1/2 cups, 4 to 6 servings Prep Time: 5 minutes Cook Time: 40 minutes Inactive Prep Time: 10 minutes Note: I often double this, add celery, bell pepper, or snow peas. If doubling 1/4 t. of dried thyme is about right for 2 C. rice.
http://www.brownology.net/2013/04/03/herbed-rice-pilaf/

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