Cider Rice Pilaf

Name: Cider Rice Pilaf
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1/2 pound butter; 3 cups brown rice; Salt and freshly ground black pepper to taste; 1 tablespoon grated orange peel; 1 cup chopped onion; 1 1/2 cups chopped celery; 3/4 cup minced parsley; 1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary; 7 1/2 cups apple cider, preferably fresh

By Marian Burros

Total Time: 1 hour 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; New Year, New Fare

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Ingredients

Yield:12 servings

½pound butter
3cups brown rice
Salt and freshly ground black pepper to taste
1tablespoon grated orange peel
1cup chopped onion
1½cups chopped celery
¾cup minced parsley
½teaspoon dried rosemary or 1½ teaspoons fresh rosemary
7½cups apple cider, preferably fresh

Ingredient Substitution Guide

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Preparation

Step 1
In one or two large skillets, melt the butter. Add the rice and cook slowly, stirring, until the rice is golden.
Step 2
Season with salt, pepper, orange peel, onion and celery and continue sauteing for about five minutes longer. Add one-half cup of parsley and the rosemary.
Step 3
In a separate saucepan, bring the cider to a boil and then stir into the rice. Cook the rice, tightly covered, over low heat, about one hour or until all of liquid is absorbed and rice is tender.
Step 4
Serve sprinkled with the remaining parsley.

Tip

This dish may be prepared ahead and refrigerated before cooking. Some of the liquid will be absorbed and the rice partially cooked. Continue cooking until the rice is tender.