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Rice Pilaf

February 13, 2015

Just the right side dish for moussaka. This recipe can be doubled to serve 8-10.

moussaka with rice pilaf

3 Tbsp butter or olive oil

1/2 onion (1/2 cup), minced very fine

1 tsp salt

1 1/2 cups long grain white rice (can use regular, basmati or jasmine), rinsed until the water runs clear and drained

2 1/4 cups water

Melt the butter in a large saucepan. Add the onion and salt and cook until softened, about 5 min. Stir in the rice and cook until the edges start to become translucent (about 3 min.)

Add the water and bring to a boil. Cover and reduce the heat to low. Cook until liquid is absorbed, about 17 min. Remove from heat and let stand 10 min. Fluff the rice with a fork and serve.

(Recipe adapted from The America’s Test Kitchen Family Cookbook)


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