Rice Pilaf original recipe by Julia Child. Great recipe for Rice Pilaf original recipe by Julia Child. I originally wanted to use chicken broth but grabbed my homemade pork broth out of the freezer. I have got to remember to label it next time.
Add all the liquids with the salt. Fluff with a fork and serve I hope you enjoy!!. Place the stock in a saucepot and bring to a boil. You can have Rice Pilaf original recipe by Julia Child using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Rice Pilaf original recipe by Julia Child
- Prepare 1-1/2 cup of rice.
- You need 4 tablespoon of butter.
- Prepare 1/3 cup of chopped onion finely.
- You need 4 cup of pork broth.
- Prepare 1/2 cup of white wine.
- It’s 1/8 teaspoon of thyme.
- Prepare 1/2 teaspoon of kosher salt* see note below.
- It’s 1/2 leaf of Bay leaf.
- It’s 2 teaspoon of chopped parsley.
In a braising pan or casserole, heat the oil and saute the onions and rice for several minutes until the rice turns opaque. Explorar • Food And Drink • Chef • Julia Child. Directions for rice pilaf: Melt butter over low heat in a saucepan. Add rice and orzo blend and brown well, stirring frequently.
Rice Pilaf original recipe by Julia Child step by step
- Sauté the onions in the butter till translucent..
- Add the rice sauté for 3-5 minutes. Add the spices.
- Add all the liquids with the salt..
- Bring to a boil and simmer till craters appears give a quick stir cover and remove from heat undisturbed for 20 minutes..
- Fluff with a fork and serve I hope you enjoy!!.
- See note: I used homemade broth with no salt. So if you use store bought broth taste it to see how salty it is before adding salt to taste on the rice..
Rice Pilaf original recipe by Julia Child rice • butter • chopped onion finely • pork broth • white wine • thyme • kosher salt* see note below • Bay leaf Andrew Daikos Pilau rice or pilaf can be a fragrant side or marvellous main. This dish often uses basmati rice, spices and optional vegetables, meat or seafood. Add the uncooked rice and toss until the grains change colour. Season with salt and pepper, add the chicken stock (slowly, to prevent the pan from spitting), cover and bring to the boil. Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned.