Bouillon Pilaf
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Sides A classic and comforting rice pilaf cooked in seasoned bouillon broth. Baked to fluffy perfection with a golden finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 40 mins | None | 6 servings |
🔪 Key Equipment
- Skillet
- Baking dish
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 cup | Butter | Or margarine |
| 1 1/2 cups | Rice | Uncooked |
| 3 cups | Broth | Hot, well seasoned chicken, beef, or lamb broth (or Campbell’s beef bullion soup with water added to make 3 cups total) |
Instructions
Step 1: Prep and Sauté
- Melt 1/4 cup butter or marg. in a skillet and add 1 1/2 cup uncooked rice, cook stirring until butter begins to bubble.
Step 2: Bake
- Add 3 cups hot well seasoned chicken, beef or lamb broth (or beef bullion soup and water to make 3 cups total).
- Cover tightly & bake in hot oven 400° for 30 minutes.
- Remove cover, stir and cook bake 10 minutes more until liquid is absorbed and rice is tender.
💡 Make-Ahead & Storage: Store leftover pilaf in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
