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Rice Pilaf


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  • 1/2 c butter
  • 4 c uncooked long grain rice
  • 2 qts water
  • 2 T chicken bouillon granules
  • 10 green onions thinly sliced
  • 2/3 c soy sauce
  • 1 c slivered almonds


Servings 20


Step 1

In a dutch oven, melt the butter. Add the rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in the almonds.

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