Good Old Rice Pilaf

Good Old Rice Pilaf

I call this Good Old Rice Pilaf because I do not buy the chicken broth in the main isle of the grocery store.  That chicken broth contains ingredients Hannah is allergic too; soy, yeast, gluten.  For the longest time, I made Homemade Chicken Broth and bottled into pint jars.  Then I went back to work full-time.  To save time (but not money) I purchase Pacific Foods Organic Free Range Chicken Broth.  This is where I get the title of the recipe, because I use simply good old fashion chicken broth that is not altered with soy, yeast and gluten to flavor it.

Makes 2 cups rice

2 T. oil

2 T. finely chopped onion or 1 T. chopped dried onion

1 cup long grain white rice

2 cups Homemade Chicken Broth or other organic allergy safe chicken Broth

Heat 2 quart saucepan over med-high heat.  Add oil; heat.  Add fresh onion, if using, and rice.  "Fry", stirring frequently until rice turns a nice golden color.  Add broth and dried onion, if using.  Bring to a boil, it might not take long.  Reduce heat to low, cover and simmer 15 min.  Resist the urge to peek frequently.  Check after 15 min.  When rice is done, you will see "holes" in the surface of the rice, or at least I do with my saucepan.  Fluff with a fork and serve warm.