cat lover
06-28-2006, 05:32 AM
1 tsp butter, unsalted
1/2 cup finely chopped onions
1 pinch paprika
1 cup converted rice
1 1/2 cups beef stock or water
salt to taste
black pepper
6 tbsp pine nuts, toasted
Preheat the oven to 350 degrees. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and paprika, and cook for 3 to 4 minutes, until the onions become translucent but not brown. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. Add the stock and bring to a boil over high heat. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. Add the salt and pepper, fluff with a fork and top with toasted pine nuts. Serves 6
1/2 cup finely chopped onions
1 pinch paprika
1 cup converted rice
1 1/2 cups beef stock or water
salt to taste
black pepper
6 tbsp pine nuts, toasted
Preheat the oven to 350 degrees. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and paprika, and cook for 3 to 4 minutes, until the onions become translucent but not brown. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. Add the stock and bring to a boil over high heat. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. Add the salt and pepper, fluff with a fork and top with toasted pine nuts. Serves 6