recipesside dishes January 31, 2012

Rice Pilaf

1 cup long grain rice
1 onion
2 T butter
1 cup boiling chicken stock
salt and black pepper

Peel and finely chop the onion.  Melt the butter and saute the onion until pale golden.  Add the rice and saute until rice is faintly colored.  Pour the boiling stock over the rice and add 1/2 tsp salt and freshly ground pepper to taste.  Cover the saucepan with a tight fitting lid and cook over low heat until all the liquid is absorbed, about 20 minutes.