Rice Pilaf
Ingredients | Instructions |
| In a heavy sauce pan, melt 2 tbls. butter and saute’ onion until soft but not browned. Add the rice and cook about 2 minutes, stirring until the butter is absorbed and grains look transparent. Add the stock, sauterne, salt and pepper, cover and bring to a boil. Simmer on top the stove or cook in a 350 oven for 30 minutes. Remove from heat and let pilaf stand, covered, for 10 minutes to allow the rice grains to cook and contract slightly. Dot the top with remaining butter, stir with a fork to fluff up the rice, and taste for seasoning. The rice can be prepared ahead and kept for 3-4 days in the refrigerator or it can be frozen. To reheat: Cook the pilaf in a moderate oven, 350, for about 15 minutes or heat it gently on top of the stove until very hot. Optional ingredients: 1 c. chopped celery, 1/2 lb. sliced mushrooms, 1/2 c. toasted almonds. One or more of these ingredients may be added along with the onions before sautéing if desired. |
