Basic Rice Pilaf Recipe - Cooking Index
Basic Rice Pilaf Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Unsalted butter |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 1 | Garlic clove - peeled, minced | |
| 1 1/2 cups | 240g / 8.5oz | Long-grain rice |
| 2 1/2 cups | 592ml | Rich chicken stock, rich beef stock, or |
| Rich vegetable stock, or canned broth |
Heat the olive oil and butter in a 2 1/2-quart or larger pressure cooker over medium-high heat. Add the onion and saute 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown.
Add the garlic and rice. Saute, stirring constantly 3 to 4 minutes, or until the rice just begins to turn golden. Add the stock and stir well.
Place the lid on the cooker and lock in place. Raise the heat to high and bring to medium (1st red ring) pressure. Adjust the heat to stabilize the pressure (at the 1st red ring) and cook 6 minutes.
Remove from the heat and lower the pressure using the Cold Water Release Method.
Open the pressure cooker. Set the lid on the pressure cooker and let the rice sit 5 minutes. Fluff with a fork before serving.
This recipe yields 4 servings.
Approximate Nutritional Value Per Serving: 447 calories; 13g protein; 64g carbohydrates; 15g fat; 17mg cholesterol; 958mg sodium.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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