Baked rice (pilafi sto fourno) (greek menu 1)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter (up to 4) |
| 1½ | cup | Raw long-grain white rice |
| Salt and white pepper | ||
| 3½ | cup | Hot chicken stock |
Directions
In a saucepan, heat butter over Medium heat. Add rice and saute until transparent, stirring constantly. Be careful not to brown. Transfer to a buttered baking dish and add salt and pepper to taste. Add hot chicken stock and stir. Bake, covered, in a preheated, 350 F. onven for 40 minutes, or until the rice is tender and all liquid has been absorbed. Remove from oven, uncover and drape with a dry towel for 10 minutes. Serve warm. Serves 4. MC formatting by bobbi744@...
NOTES : Wonderful flavor and texture! Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to MC-Recipe Digest V1 #809 by Roberta Banghart <bobbi744@...> on Sep 26, 1997
Related recipes
- Baked rice (italian style)
- Baked rice
- Baked rice #1
- Baked rice #2
- Baked rice #3
- Baked rice #4
- Baked rice #5
- Baked rice #6
- Baked rice #7
- Baked rice (italian style)
- Baked rice pilaf with parmesan cheese
- Greek pilaf
- Greek rice pilaf
- Greek-style rice with spinach
- Pilaf
- Pilaf rice
- Plain rice pilaf - armenian (printz pilaf)
- Rice pilaf #4
- Rice pilaf ( mw )
- Rice pilaf (ryzi pilafi)