|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.
41 - 50 of 70 for uncle bens rice pilaf
Saute the garlic and onion in small amount of oil. When onions are transparent, add the noodles, or orzo. Fry 2 minutes. Add carrot, if using (for ...
Mix all ingredients. Bake at 350 degrees for 45 minutes.
Mix all ingredients in 2 quart casserole. Bake, uncovered, at 350 degrees for approximately 1 hour, stirring every 15 minutes, or until liquid is all ...
In a heavy ... butter! Add the rice and mix a ... water. Lower heat to simmer, cover tightly until all liquid is absorbed, about 25 minutes. Salt to taste.
Melt the butter ... you add the rice. Mix it ... dine, and if not, whey then, five minutes more is all you'll need. When done, attack! with haste and speed.
Melt butter. Break ... Wash and drain rice, then add ... is soft. Take off flame and allow to rest 10 minutes before serving. Fluff with fork and serve!
Melt butter in ... and stir; add the rice, cover and cook over low heat for 1 hour (you may have to add more broth). Salt and pepper to taste. Serves 6-8.
Saute mushrooms and onions in the butter. Add to rice and consomme in a 2 quart baking dish and bake for 1 1/2 hours at 350 degrees.
Melt butter - add 1 cup rice and 1 handful ... Brown carefully. Boil chicken broth - combine both in covered casserole. Bake at 350-375 degrees for 1/2 hour.
Melt butter in ... brown, add water, rice, remainder of ... Bring to rapid boil, cover and reduce to simmer for 20 minutes. Stir occasionally. Serves 6.
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