6 TBS butter
1 onion, chopped
3 tsp minced garlic
1 tsp dry dill weed
1/2 tsp salt
1 envelope Lipton dry onion soup mix
2 cups white long grain rice
4 cups water
Bring the 4 cups of water to a boil in a pan.
In a separate 3-quart saucepan, melt butter over medium heat.
Stir in onions, garlic, dill weed, and salt. Saute 2 to 3 minutes.
Add envelope of dry soup mix and saute 1 - 2 minutes longer, stirring constantly.
Add rice and saute until it takes on a white-ish appearance.
Slowly pour boiling water over rice mixture.
Stir until everything returns to a boil.
Cover pan and reduce heat to simmer.
Simmer for 25 to 30 minutes - DO NOT PEEK.
Remove pan from heat and lightly toss pilaf, then place a paper towel over the pan and re-cover with the lid (To absorb moisture).
Let stand 10 minutes - A VERY important step!
Serves 8 - 10
This recipe is from Suzanne Manutai - We fixed it for the R1 Ward adult dinner in 2019.
It was served with Chicken Cordon Bleu and buttered green beans. Yum!
