|Ben Reed's Bartender's Guide|
|by Ben Reed|
This book contains recipes for more than 200 classic and contemporary cocktails, plus expert tips on preparing and serving the perfect mixed drink.
1 - 10 of 70 for uncle bens rice pilaf
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Combine all ingredients in large saucepan. Cover and simmer over medium heat for 25 minutes, until rice is soft and fluffy.
Cook 4 breasts ... pieces. Serve over rice pilaf (recipe follows). Brown ... broth, water and salt to taste. Cook on low flame until liquid is absorbed.
Melt butter in ... Wash and drain rice well, then add ... absorbed and rice is soft, take off the fire, and rest about 15 minutes before serving. Serves 4.
String the beans, ... 40 to 45 minutes or until meat and beans are tender. Add seasoning toward the end of cooking time. Serve with Rice Pilaf. Serves 6.
Brown Orzo in butter over medium heat. Add all other ingredients. Cover and bring to boil. Lower heat to simmer. Do not stir. Cook until all liquid ...
Use 3 cups ... is brown, add rice and stir. Add ... from burner; let pilaf rest for 10 ... rice - 6 to 6 1/2 cups broth 4 cups rice - 8 to 9 cups broth.
Melt butter in large skillet, add remaining ingredients and cook (simmer) covered, until rice is tender, about 25 to 30 minutes.
Preheat oven 350 ... Add pimento and rice. Stir to ... bouillon. Add to rice mixture. Cover with tin foil and place in oven. Cook 25 minutes. Stir and serve.
Cut lamb into ... minutes. Add uncooked rice, stir until ... 20 minutes more until rice is done. Serves 4 to 6 adults. Good with green salad or cucumbers.
Saute onions and ... butter with a dash of pepper. Put into 9 x 13 inch pan with consomme and uncooked rice. Bake 1 hour at 350 degrees. Cover while baking.
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