2 c long grain rice
3 c chicken broth
juice from one lemon (maybe 1 1/2 according to taste)
2 T butter
fresh cracked pepper
Cook rice in chicken broth according to package directions....about 20 minutes. Remove from heat and stir in lemon juice. Heat butter in a skillet on high heat until it sizzles. Lift the cover of the pot and quickly pour in the hot butter and close the cover quickly (it will spatter). When the sizzling stops (a few seconds), remove the cover, stir briefly, and recover.
Alow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and slightly mushy. Serve with a sprinkling of freshly ground black pepper.
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