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Rice and sides

2 recipes · Salads, omelets and light courses

2 rice and sides recipes from the “Big Cookbook,” in the salads, omelets and light courses category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Rice Pilaf (riz pilaw)

    Rice pilaf (riz pilaw) from Erken's Big Cookbook (1914, p. 436): rice swelled with onion and butter, then cooked in meat stock in the oven, with tomatoes.

  • Rice for Meat (riz au blanc)

    Rice for meat (riz au blanc) from Erken's Big Cookbook (1914, p. 436): white rice boiled in salted water, mixed with butter and steamed in a hot oven.