Rice recipes
Herbed pilaf
1 cup uncooked long-grain rice
1/4 cup peanut oil or vegetable oil
1 large onion, chopped (1 cup)
1 cup chopped celery
4 envelopes instant chicken broth
or 4 chicken-bouillon cubes
1 teaspoon leaf rosemary, crumbled
4 cups water
1 cup bulgur wheat or wheat pilaf (from a 1-pound package)

Sauté rice, stirring constantly, in peanut oil or vegetable oil until toasty-golden in a large frying pan; remove with a slotted spoon and set aside. Stir onion and celery into drippings in pan; sauté just until soft.

Stir in chicken broth or bouillon cubes, rosemary and water; heat to boiling, crushing cubes, if using, with a spoon. Stir in bulgur wheat and browned rice; cover. Simmer, stirring once or twice, 1 hour, or until liquid is absorbed and wheat and rice are fluffy-tender.

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