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 This creamy pilaf is a traditional wedding dish on Crete, where it's made in enormous quantities to feed the hundreds or even thousands of wedding guests. So this recipe is cut down just a bit to feed an average family of 4-6.
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| Ingredients: | |||||
| 2 c. | chicken broth | ||||
| 1 1/2 c. | water | ||||
| 1 1/4 c. | long-grain white rice | ||||
| 1 T. | lemon juice | ||||
| 2 T. | butter | ||||
| salt and pepper to taste | |||||
| Directions: | |||||
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In a medium pot, combine chicken stock and water, and bring to a boil over medium heat. When it starts to boil, add the rice and stir frequently to keep from sticking. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. Remove from heat, stir in the lemon juice and butter, and cover.
Allow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and very tender, similar to the consistency of risotto or grits. Serve with a sprinkling of freshly groundsea salt and black pepper. For low sodium, use Herb-ox + water for the chicken broth, and omit the salt to taste. The chicken broth can be replaced by vegetable broth. You can also substitute olive oil for the butter for a cholesterol-free diet. |
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