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Nutrition Facts
Serving Size 1 (366g) Recipe makes 6 servings
Calories 520
Calories from Fat 106		(20%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 372mg		15%
Potassium 367mg		10%
Total Carbohydrate 88.0g		29%
	Dietary Fiber 1.6g	6%
	Sugars 4.6g
Protein 12.8g		25%
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Oft Requested Rice Pilaf

Recipe #395219 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Elisa72
Oct 19, 2009

Of all the dishes I make, this is the one I for which I get the most recipe requests. A simple but sublime pairing of ingredients and unusual preparation methods that ensure a real taste treat! This rice goes very well with chicken. Switch to beef, fish or turkey stock to pair with those meats.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons olive oil
2 tablespoons butter
3 cups uncooked rice
1 medium onion
2 garlic cloves, peeled
6 cups chicken stock, divided
salt & pepper

Directions

1
Heat oil and butter over medium heat in a heavy 2 quart saucepan.
2
When the butter is melted add the uncooked rice, stirring to coat the rice with the oils.
3
Cook, stirring frequently, until the rice browns but does not burn, reducing the heat if necessary to prevent burning.
4
While the rice is browning, peel the onion and garlic, slice the onion into quarters and add both to a blender.
5
Add one cup of the chicken stock, salt and pepper.
6
Blend until smooth, adding more stock from the initial 6 cups if needed to make it about the consistency of applesauce.
7
When the rice is browned VERY CAREFULLY add the blended mixture to the rice pot. It WILL splatter, so be prepared!
8
Stir quickly to evenly distribute the onion mixture, then cook until about half of the onion mixture is absorbed.
9
Add the rest of the stock, mix well, and bring to a boil over high heat.
10
When it's boiling, cover and reduce to a simmer.
11
Cook for 20 minutes or until the rice is tender.
12
Enjoy!