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Add a photoServings: 4
Ingredients
- 1/4 c. Butter
- 1 c. Basmati Rice (uncooked)
- 2 c. Chicken Broth (Stock)
- Â Â Salt to taste
- 1 sm Onion, finely minced
- 1 sm Clove garlic, crushed
- Â Â Parsley, finely minced
- Â Â Paprika
Directions
- In a heavy saucepan or possibly casserole, heat the butter over moderate heat. Add in the rice and cook 2 min till grains are thoroughly coated with butter but not browned, stirring constantly. Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring. Reduce the heat to low. Cover and simmer for about 20 min or possibly till all the liquid has been absorbed and the rice is tender, but still hard to the bite - not mushy. Gently fluff the rice with a fork. Spoon onto a heated serving platter being careful not to mash it.
- NOTE. You may simmer the rice 15 min or possibly till just tender, then stir gently with a fork and place uncovered in a preheated 325 F oven 30 min or possibly till the grains are dry and separate. Fluff gently with a fork every 10 min.
- Although it is not typical, the pilaf may be flavoured with onion or possibly garlic -as shown in the optional extras. The onion would be fried in the butter before adding the rice, or possibly the crushed garlic added to the fried rice, before the addition of the broth. The pilaf may also be sprinkled with finely minced parsley or possibly paprika just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 105 | 37% |
| Total Fat 11.95g | 15% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 272mg | 11% |
| Potassium 178mg | 5% |
| Total Carbs 39.16g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.74g | 0% |
| Protein 4.82g | 8% |
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