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Pilaf

eastern europe, hungarian, vegetarian

3 tablespoons butter
1 small onion; minced
1 1/4 cups long-grain rice
1/8 teaspoon ground allspice
2 1/2 cups chicken stock
1/4 teaspoon salt
if stock is unsalted
Skinless broiled tomato pieces; 1/4" square
for garnish, optional

In a heavy, medium-sized saucepan with a tight-fitting lid over medium heat, melt butter. Add onion and saute gently over medium-low heat until onion is softened. Add rice and allspice and continue sauteing, stirring occasionally, until rice is transparent. (If using pasta, omit onion and add pasta, rice, and allspice all at once; saute as above.) Add stock and salt (if used) and bring to a boil over highest heat. Stir once, cover, and simmer 25 minutes without uncovering pot. Remove from heat and set, if possible, over pilot light on center of stovetop (or another warm place on the stove). Let stand, covered, about 10 minutes. At serving garnish each portion, if desired, with broiled tomato pieces. NOTES : Variation: Coarse-milled bulgur wheat may substitute for rice. Preparation is identical. Yield: 4 to 6 servings.

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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