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Pilaf rice


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For 4 people: 400 gr rice-1 chopped onion-700 ml of vegetable stock --3 tablespoons extra virgin olive oil-Salt and pepper


Preheat the oven at about 200° c.
Prepare the broth, using vegetables or a vegetable stock cube.
Peel and chop the onion. Brown in oil for a few minutes, then add the rice, mix well and cook over high heat for about a minute or two, stirring constantly so that the grains of rice do not remain stuck between them. Season with salt and pepper and turn off the flame.
Grease a baking sheet, stretch out the rice, add the broth and cook for 20-30 minutes, until the broth is absorbed completely.
So that the grains do not become attached to each other, it is preferable to cool occasionally with a fork.
Remove from the oven and let cool, having ginned again. Just before serving, rimestatelo still so that the grains remain well separated.

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Dovreste ben spiegare la ricetta ,è troppo scientifica! Suggerire di misurare il riso e l'acqua a tazze, a bicchieri o a pentole (!) potrebbe far avvicinare di più a questa piatto gustosissimo e comodo.Già gli italiani non amano molto il riso,tranne lombardi e piemontesi e misurare l'acqua li allontana per sempre .Una napoletanissima stefania campagnuolo

- stefania campagnuolo -

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