Rice Pilaf

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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2 tablespoons butter

1 small onion, finely chopped

1 1/2 cups rice



3 cups chicken stock, warmed

1/4 cup chopped parsley

1/4 cup toasted pinenuts


  1. Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

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