Rice Pilaf almost a Risotto without trouble

Yesterday I made this rice pilaf.  I had to add another cup of chicken broth and add a 5 minutes of cooking.  But it was perfect after that.  With the cheese in it at the end, it’s almost a risotto to me.  So creamy and tasty.

No Zee French Rice Pilaf
From RecipeZaar
4 servings

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup long grain white rice
  • 2 cups chicken stock or broth (1 more cup after simmering 10 minutes cause there was no liquid left and the rice was not done yet)
  • salt (for us, no salt was needed)
  • 1/2 cup grated cheese like parmesan cheese, but don’t be afraid, gruyere, manchego, all cheese is worthy of worship (I used an italian cheese : Fontal)
  1. In 3 quart pan melt butter and saute onion and garlic until onion is limp.
  2. Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
  3. Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.
  4. Stir in cheese! Add salt to taste before serving.

One thought on “Rice Pilaf almost a Risotto without trouble

  1. Yummy! I am a long time fan of rice pilaf, but I have to admit that rice pilaf (and risotto) makes me a little nervous! I haven’t mustered up the guts to make either for fear of destroying a pot of gorgeous rice! But this recipe looks not only delicious, but also manageable for someone with major amounts of fear!

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