Rice Pilaf Recipe by Christina
Cooking Instructions 1 Heat the butter and oil in a medium pot with a tight fitting lid over medium heat. Once its melted and hot, add the carrots, celery and onion with a large pinch of salt. Cook, stirring often, until everything has softened up...about 7-10 minutes. Then add the garlic and cook a minute or two more, until fragrant. Stir in the rice and seasonings and increase the heat to med-high. 2 Stir often, so the rice toasts evenly for about 3 or so minutes. Then stir in the broth and place on the lid. Once it starts to come to a low boil, which should be fairly quickly, decrease the heat to low and let simmer undisturbed for 13-15 minutes, or until the liquid has been absorbed. Then turn off the heat and keep the lid on an additional 5 minutes. Then fluff with a fork and serve. 1 Heat the butter and oil in a medium pot with a tight fitting lid over medium heat. Once its melted and hot, add the carrots, celery and onion with a large pinch of salt. Cook, stirring often, until everything has softened up...about 7-10 minutes. Then add the garlic and cook a minute or two more, until fragrant. Stir in the rice and seasonings and increase the heat to med-high. 1 Heat the butter and oil in a medium pot with a tight fitting lid over medium heat. Once its melted and hot, add the carrots, celery and onion with a large pinch of salt. Cook, stirring often, until everything has softened up...about 7-10 minutes. Then add the garlic and cook a minute or two more, until fragrant. Stir in the rice and seasonings and increase the heat to med-high. 2 Stir often, so the rice toasts evenly for about 3 or so minutes. Then stir in the broth and place on the lid. Once it starts to come to a low boil, which should be fairly quickly, decrease the heat to low and let simmer undisturbed for 13-15 minutes, or until the liquid has been absorbed. Then turn off the heat and keep the lid on an additional 5 minutes. Then fluff with a fork and serve. 2 Stir often, so the rice toasts evenly for about 3 or so minutes. Then stir in the broth and place on the lid. Once it starts to come to a low boil, which should be fairly quickly, decrease the heat to low and let simmer undisturbed for 13-15 minutes, or until the liquid has been absorbed. Then turn off the heat and keep the lid on an additional 5 minutes. Then fluff with a fork and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Herbal Hasselback potatoes Glazed Cranberry Orange Bread Banana Avocado Hemp Ice Cream Korean Spicy Chicken Stew Ramen Herbal Hasselback potatoes Glazed Cranberry Orange Bread Banana Avocado Hemp Ice Cream Korean Spicy Chicken Stew Ramen Local egusi soup Puff puff Best Shortbread Cookies Fara recip Bubur Manado / Tinutuan (in English & Indonesian language) Seasoned fried fish and prawns Puran poli Bandashen gurasa Homemade baked plantain suya and sauce Banana & Cocoa Smoothie Local egusi soup Puff puff Best Shortbread Cookies Fara recip Bubur Manado / Tinutuan (in English & Indonesian language) Seasoned fried fish and prawns Puran poli Bandashen gurasa Homemade baked plantain suya and sauce Banana & Cocoa Smoothie