Daniel Catalaa

Rice pilaf


  • Butter 4 Tbs.
  • Onion, large, thinly sliced and separated into rings, x1
  • Cinnamon, ground, 1/2 tsp.
  • Pepper, black, ground, 1/2/ tsp.
  • Rice, long grained, 2 cups
  • Raisins, white, 1 cup
  • Salt, to taste
  • Consommé, 1 can, (Campbell), 10.5 oz.
  • Water, 2 cups
  • Almonds, sliced, 3 oz.
  • Parsley, chopped, 3 Tbs.


  1. Melt 4 Tbs of butter in a large skillet under medium heat. Sauté onion, cinnamon, and pepper about 3 to 5 minutes, until onion is tender.
  2. Pour and stir in the rice and raisins. Sauté further for another 3 minutes while stirring.
  3. While the rice is cooking, place the almond slices on a baking sheet and toast in the oven at 350 F until they go from white to light brown in color (about 10 minutes).
  4. Combine consomé and water and mix into rice. Bring to the boil then lower to a simmer. Continue cooking until rice is tender then add salt to taste.
  5. Remove from heat. Sprinkle with the toasted almonds and parsley and serve