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Rice pilaf by


2tbs butter
1 medium onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
I/4 cup white wine
1 bay leaf
1 cup uncooked rice
2 cups chicken broth
Minced parsley for garnish


Heat the butter in a skillet over med heat. Add the onion, celery, and carrots and sauté until they start to soften, about 5 minutes. Pour in the wine and stir and cook until reduced by half. Add the bay leaf, rice, chicken broth and s&p to taste. Reduce the heat to low, cover and simmer for 18 to 20 minutes. Remove from heat and fluff with fork. Remove the bay leaf. Sprinkle with parsley.

Servings: 4

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