Rice Pilaf

RICE PILAF FROM FUSAYO SCANNELL
Ingredients
4 ounce can sliced mushrooms
1 tsp oregano
1/4 lb butter or margarine

3 C rice
4 stalks green onion, chopped
1 tsp salt
3 cans chicken broth (1 can broth, 2 cubes chicken bouillon, 2 cans water may be substituted)

Directions

1. Melt butter in large frying pan
2. Add mushrooms and oregano.
3. Brown mushrooms lightly
4. Add rice and chopped onion.
5. Stir thoroughly and brown lightly.
6. Add broth and salt.
7. Cover and cook.
8. Stir once during the cooking period so mushrooms do not rise to top.

Garlicky White Rice with Cilantro

Author: Kiyo Miller adapted from Rick Bayless' Recipe

Serves: 6

Ingredients

• 1½ tablespoons canola oil
• 1½ cups medium grain white rice
• ⅓ heaping cup chopped onion
• 1 medium - large garlic clove
• 1 14 ounce can chicken broth
• 1 teaspoon salt
• 3 tablespoons (or more) finely chopped cilantro

Preparation

1. Preheat oven to 350 degrees
2. Set a large oven-proof pot (with cover, 3½ - 5½ quart) over medium heat. Whatever pot you choose, try to use one with a wide bottom. I use my 5½ quart stainless steel Cuisinart multi-purpose pot but a smaller one would work as well.
3. Heat oil for a minute or two. Add rice and onions to pot. Stir frequently for about 5 minutes. Add pressed garlic and stir for 30 seconds or so until fragrant, then mix in broth and salt. Increase heat to high and bring to a boil. As soon as the rice reaches a full boil, remove from the heat, cover, and transfer to the oven. Bake 25 minutes. Let rice stand undisturbed for 15 minutes. Fluff rice with a fork, stir in cilantro.