One of the most popular rice dishes.
- Onions, diced 1/4 cup
- Butter 2 Tbsp
- Rice, par boiled, raw 1-1/2 cup
- Basil leaves 1/2 tsp
- Thyme 1/4 tsp
- Granulated garlic 1 tsp
- Black pepper 1/4 tsp
- ot water 3 cups
- Chicken base 3 Tbsp
- Saute onions in butter until translucent.
- Add to sauteed onions, cook until some of the rice browns. Remove from heat.
- Combine chicken stock with rice. Place in a pan, cover with a tight lid. Bake at 350 F for 25-30 minutes. Or bring to a boil in sauce pan, cover with a tight lid, move to a cold burner, let stand 25-30 minutes, don’t lift cover.
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