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Tuesday, September 16, 2008

Rice Pilaf

1 Tbsp. EACH vegetable oil and butter
1 cup long-grain rice
1/4 cup chopped onion
1 clove garlic, crushed
2 cups water
1 tsp. chicken base
1 tsp. salt
1/4 tsp. EACH dried thyme and sweet basil or herbs as desired

Melt together butter and vegetable oil over medium high heat. Add rice, onion, and garlic and cook, stirring constantly, until rice is golden brown. Add remaining ingredients. Reduce heat, cover, and simmer for 20-30 minutes until rice is tender. Yield: 4 servings. From BYU cooking class cookbook.

It's one of the best rices I make and super easy...hope you like it!

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