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Before starting this Rice Pilaf recipe, make sure you have organised all the necessary ingredients.
Peel and wash the onions. On a chopping board, chop with the onions with a slicing knife.
Place 80 grams of butter and the onions in a cast iron casserole. Place on the heat. Sweat the onions over very low heat. The onions should not brown.
In a saucepan, bring the chicken stock to a boil.
Season the onions with salt and pepper. Stir with a spatula. Cover with a lid and cook for about 1 minute.
When the onions are soft and translucent, add the rice. Combine to coat the rice with butter. The rice should not brown.
Add the chicken stock to immerse the rice. (The volume of stock should be 1,5 to 2 times the volume of rice.)
When the stock starts boiling, add the bouquet garni and combine.
Cover with a lid and place in the oven at 200°C (gas 6) for about 15 or 20 minutes.
Remove the casserole from the oven and set aside with the lid on for about 5 minutes.
Add 40 grams of butter and set aside. This delicious recipe should be served hot.
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