Serves: 8
Total Calories: 185
Brown sliced onion in butter. Add rice. Cook in butter and onion mixture over low heat 4–5 minutes, stirring often. Rice will be lightly colored. Heat liquid bouillon to boiling point and pour over rice. Cover dish or pan tightly and bake in 350° oven 25–30 minutes or until liquid is absorbed.
Variations: (1) Add 1 (4-ounce) can mushrooms, drained. (2) Add sliced green bell peppers. (3) Add chopped water chestnuts.
Editor's Extra: I sometimes like slivered almonds, too.
This Rice Pilaf recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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