Receive updates via:
Connect with duckspoon on facebook
Follow duckspoon on Twitter
Sign-up for duckspoon Newsletter
home recipes blog about us my profile upload recipe log in
Rice Pilaf

Melt the butter in an oven proof pan with a lid. Saute the onions and mushrooms until soft add the rice and stir until each kernel is coated with the butter oils. Add 2 cups of water or chicken broth (as hot as you can get it from the tap) and stir until well until mixed. When the mixture comes to a boil cover with a lid. Put into a 400 degree oven and cook for 19 minutes Remove and place on top of a kitchen spoon or bread rack (to allow air to flow under the pot) for 10 minutes. Remove the lid and stir the rice. Add parsley or chives for garnish.

  • 1/8 lb butter (lightly salted)
  • 1/2 cups sliced mushrooms
  • 1/2 medium onion medium diced
  • chopped parselsy to garnish
  • 2 cup rice
  • 1 cup water
  • 1 cup chicken broth (or 1 additional
  • cup water)
This recipe is:
Click to see Instructional Videos:
  production credits blog contact us browse recipes my profile upload recipe