Pilaff
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Sides A classic baked rice pilaff cooked in a seasoned broth until tender and fluffy. This savory side dish pairs wonderfully with a variety of main courses.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 40 mins | None | 6 servings |
🔪 Key Equipment
- Skillet
- Baking dish with cover
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 cup | Butter or Margarine | Melted |
| 1 1/2 cups | Uncooked Rice | Uncooked |
| 3 cups | Hot Well Seasoned Chicken, Beef or Lamb Broth | Or use Campbell’s canned beef bouillon/broth with added water to make 3 cups total |
Instructions
Step 1: Prep and Bake
- Melt 1/4 cup butter or marg. in skillet, & add 1 1/2 cups uncooked rice. Cook, stirring until butter begins to bubble.
- Add 3 cups hot well seasoned chicken, beef or lamb broth (I use the Campbells canned beef bouillon (broth) add water to make 3 cups total).
- Cover tightly & bake in hot oven 400° for 30 min.
- Remove cover, stir rice & bake 10 more minutes until liquid is absorbed and rice is tender.
💡 Make-Ahead & Storage: Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
