[Sca-cooks] Pilaf

[Marilyn Traber]

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*twitch*
or using a good heavy coverable skillet, like a great enamelled la creusette
chicken fryer.  Saute goodies, add liquid and proceed as normal.
*twitch*
Get 2 pans dirty for one dish?
*twitch*

margali

the quote starts here:
Then there's a pilaf, which generally involves two pots, one for
sauteeing (very briefly) the measured, raw rice in some kind of fat
(just enough to coat and for just long enough to coat and to puff up
the grains just a bit), and the other for twice as much liquid
(stock, water, etc.) as rice to be brought to a  boil, then added to
the rice, brought to a boil, and then simmered for around 20 minutes.
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