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2 tablespoons butter or stick margarine
1 small onion, chopped (1/4 cup)
1 cup uncooked regular long grain rice
2 cups chicken broth
1/4 teaspoon salt
1. Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
2. Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
3. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.
VARIATIONS:
Curry Pilaf: Stir in 1/2 cup diced dried fruit and raisin mixture, 1/4 teaspoon ground allspice, 1/4 teaspoon ground turmeric and 1/4 teaspoon curry powder with the broth and salt in step 2.
Mushroom Pilaf: Stir in 1 can (4 ounces) mushroom pieces and stems, drained, with the broth and salt in step 2.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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