Pilaf
- Title
- Pilaf
- Subject
- margarine
- onion
- rice
- consommé
- tomato juice
- Description
- Pilafe.
fat - rice saute
1/4 onions -
1/2 cup rice
1/4 Marg -
over a cup . consomm-
or tan - juice.
cover & - till done -
simmer till done -
Back: blank
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# Pilaf
## Ingredients
- 2-3 Tbsp margarine
- 1/4 cup onion, diced
- 1/2 cup long grain white rice
- 1 cup + 2 Tbsp consommé or tomato juice (see Editor's Notes)
## Instructions
1. Melt margarine in a heavy saucepan over medium heat.
2. Add diced onion and sauté until softened and translucent, approximately 3-4 minutes.
3. Add dry rice and sauté, stirring constantly, until rice is lightly toasted and opaque, approximately 2-3 minutes.
4. Pour in consommé or tomato juice and bring to a boil.
5. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is fully absorbed, approximately 18-20 minutes.
6. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
## Editor's Notes
- **Margarine quantity** — original card lists "1/4" alongside margarine but the unit is ambiguous; 1/4 cup of margarine for 1/2 cup rice is excessive. 2-3 Tbsp recommended as more practical.
- **"Over a cup consomm-"** — consommé, with the word cut off. Beef or chicken consommé both appropriate; chicken produces a lighter result.
- **"Tan juice"** — interpreted as tomato juice, with "tom" hastily abbreviated. Tomato juice pilaf was a common mid-century variation producing a reddish, slightly sweet rice dish. - Creator
- Alberta P. Thornton
- Source
- RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)
- Date
- 1950s
- Rights
- Personal/Family
- Format
- Handwritten recipe card
- Identifier
- RCA0005-20260528-0143
- Coverage
- Maine, US
Dublin Core
Collection
Tags
Citation
Alberta P. Thornton, “Pilaf,” Recipe Card Archive, accessed June 28, 2026, https://recipecardarchive.com/items/show/998.