Onion Rice Pilaf

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Onion Rice Pilaf
Southern Living, NOVEMBER 2004

I’m soooooooooo guilty of not reading the directions. I got the part where you’re supposed to bake the rice and said, “Who in the hell bakes rice??” I didn’t do that. I cooked it on the stove. It was pretty good, but somewhat bland. I even added some rosemary to it and it still was a little on the bland side. It’s an easy recipe to doctor though. I followed standard rice cooking recipes to finish the dish. Bring to a boil, cover and simmer 30 minutes or until the liquid is absorbed.

Measuring cups and spoons
Knife
Cutting board
Small saucepan

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