Pilaf

Ingredients

• 5 cups stock
• 2 tablespoons olive oil
• 2 cups rice
• Salt and pepper to taste

Method

1. 1

   In a deep vessel fry well the washed rice in the oil, then add the stock.

2. 2

   When nearly done, remove to back of stove to cook slowly.

3. 3

   Cover with a piece of muslin under the lid, letting it fall a little over the brim to prevent the steam from falling back into the kettle.

4. 4

   After ten minutes stir the rice lightly with a perforated spoon, then place over hot oven until moisture is evaporated and rice is almost dry.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 28. The excerpt below is the record exactly as published.

Pilaf ; of the Arme- nians, Herissa. Both are good foods for the children. Pilaf 5 cups stock 2 tablespoons olive oil 2 cups rice Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.