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Rice pilaf

Time 25 minutes
Yields Serves 4
Rice pilaf
1

Warm the chicken stock in a small saucepan over medium-low heat.

2

Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the rice and stir to coat with the butter and onion. Pour in the warm chicken stock, add the bay leaf and bring to a boil. Cover, reduce the heat and simmer until the liquid has evaporated and the rice is tender, about 20 minutes. Remove the bay leaf and season to taste with salt and pepper.


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