 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a stand-by at our house. I rarely cook just plain rice. Goes great with chops or steak. Ingredients:
1 cup onion, chopped |
1 garlic clove, minced |
2 tablespoons butter |
1 cup long grain rice |
1 (14 1/2 ounce) can chicken broth |
3/4 teaspoon salt (optional) |
1/4 teaspoon white pepper |
2 egg yolks |
2 tablespoons lemon juice |
1 pinch nutmeg |
Directions:
1. Saute onion and garlic in butter until soft. Add rice and cook, stirring, for one minute. Add broth, salt and pepper. Bring to a boil, then reduce to low, cover and cook for 20 minutes. Remove from heat and let stand for 5 minutes. Meanwhile, beat together egg yolks, lemon juice, and nutmeg.
2. Gradually stir egg mixture into rice, mixing well. Cover and let stand 2 to 3 minutes longer.
|
|