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Rice Pilav - meat, pareve

Posted by : Elaine Radis

 
      Yield: 6 servings
 
      1 1/2 c  White rice, long-grain
      2 tb Margarine; pareve
      1    Chicken bouillon cube;
           -can use vegetable cube or
           -stock, instead of water.
      3 c  Boiling water
 
  In a heavy saucepan or skillet with a tight-fitting
  lid, saute the rice in butter or margerine over medium
  heat, stirring constantly, until rice begins to brown
  (5-8 Minutes). Dissolve the bouillon cube in hot
  water. Add water to the rice, stir once, and cover the
  pot. Reduce heat to lowest setting and cook for 20
  minutes or until all the liquid is absorbed.
  
  NOTE: Brown rice may be substituted. Just increase the
  cooking time to 40 minutes.
  
  SOURCE: MAMA LEAH'S JEWISH KITCHEN

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