We continue with another side dish that I just love – rice pilaf. I’ve never really had bad rice pilaf, only poorly made, heh. Most people don’t realize you can make it without the box of Rice A Roni, so here’s a pretty simple recipe that I hope will grace the tables of readers far and wide. You can try your own variations with chopped parsley, garlic or onion. I tend to cook with my nose, so I open the spice cabinet and smell what goes nicely together. Enjoy!
Rice Pilaf (Bingham Collection)
1 1/2 c uncooked rice
4 tbsp butter
salt & pepper
3 c boiling water
3 bouillon cubes
Melt butter in heavy skillet or Dutch oven which can be put in the oven. Add rice & heat until golden & butter begins to bubble. Dissolve bouillon cubes in boiling water. Pour over rice & season to taste. Heat to boiling then cover & place in oven at 400. Bake 30 min. Uncover, stir well, cover & bake 10 min longer.