cw (06/20/82)
Rice or Wheat Pilaf
Ingredients
2 Tbl olive oil or butter
1 cup rice or cracked wheat (coarse cracked is better)
2 cup consomme, bullion, or stock -- use canned stock
and and dilute as necessary with water
1 finely chopped onion
1 tsp oregano
1 tsp coarse ground black pepper
1 bay leaf
2-3 cloves crushed or finely chopped garlic
Method
Heat oil in heavy skillet on moderate heat (electric frypan
about 350o). Pour in the grain and brown it in the pan.
This will take about 2-5 minutes. Do not have pan too hot.
Grain will begin to turn golden and toasty and will smell
nice. Be careful not to burn it; stir it around to make
sure it all browns.
When grain is browned, stop it immediately by pouring in the
stock. Add the onions, oregano, bay leaf, pepper, and
garlic. Cover and cook over low heat until liquid is
completely absorbed. Unlike ordinary rice, you may lift
cover to stir ingredients without damage; make sure pilaf
does not stick to bottom. If you bring the liquid to a
simmer and hold it there, this should take about 20 minutes.
The pilaf may be held almost indefinitely over very low
heat.
Notes
Serves 4. May be used with beef, pork, chicken, or lamb.
Use an appropriate stock. May be reheated in a skillet with
a little oil; pilaf may become a little crispy with no harm.
Do not use brown rice as it does not absorb liquid
correctly.