Recipe - Rice Pilaf (Ryzi Pilafi)

One fourth pound Butter
2/3 cup Onion; finely chopped
2 cup Rice
4 One half cup Boiling chicken broth; or
bouillon
1 teaspoon Salt
1 pn White pepper

In a saucepan over Low heat, heat butter. Add onion and cook until onion is
transparent. Add rice and stir until all the grains are evenly coated. Cook
34 minutes, but do not brown. Add salt and pepper. pour in broth and stir.
Cover and simmer for 25 minutes or until rice is tender and liquid is
absorbed. Let rice stand, covered, for 10 minutes before serving. Serve
with meat, chicekn or with a sauce.

Makes 6 servings.

MC formatting by bobbi744@sojourn.com

NOTES : " I stole this recipe from Helen, my wife. She's the one who taught
me what good pilaf is all about." The author
Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to
MCRecipe Digest V1 #676 by Roberta Banghart bobbi744@sojourn.com on Jul
17, 1997