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White Rice With Gravy

rice from which the hull and bran have been removed by milling and the gravy something valuable or pleasing that is more than what is earned or expected

Prep
Cook
Serves 7people
Ingredients
white
2
cups long-grain white rice
1
tbsp unsalted butter
1 1/2
tsp olive oil
1
tsp salt
4
cups chicken broth, homemade or canned low-sodium broth
homemade gravy
1/4
lb (1 stick) unsalted butter
1 1/2
cup chopped yellow onion (2 onions)
1/4
cup flour
1
tsp kosher salt
1/2
tsp freshly ground black pepper
defatted turkey drippings plus chicken stock to make 2 cups, heated
1
tbsp Cognac or brandy
1
tbsp white wine, optional
1
tbsp heavy cream, optional
Directions
1.
Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
2.
Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.
3.
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
4.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

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