Country: North Macedonia Region / Locale: Eastern region Servings: Serves 4

Ingredients

• white rice – 2 cups / 400 g
• chicken broth – 4 cups / 960 ml
• onion, finely chopped – 1 medium / 150 g
• butter – 2 tbsp / 30 g
• olive oil – 1 tbsp / 15 ml
• paprika – 1 tsp / 5 g
• salt – 1 tsp / 5 g
• black pepper – 1/2 tsp / 2.5 g
• fresh parsley, chopped – 2 tbsp / 8 g

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a large pot, heat butter and olive oil over medium heat. Add onions and sauté until translucent.
3. Add the rice to the pot and cook, stirring constantly, for about 2 minutes until lightly toasted.
4. Pour in the chicken broth, followed by paprika, salt, and black pepper. Stir to combine.
5. Bring to a gentle boil, then reduce the heat to low. Cover and let simmer for 15-20 minutes until the rice has absorbed the liquid.
6. Remove from heat and let it stand covered for 5 minutes. Fluff the rice with a fork, stirring in fresh parsley before serving.

Substitutions

• chicken broth -> vegetable broth
• butter -> ghee
• olive oil -> sunflower oil

Enhancements in the Next Evolution

• Enhance the flavor by toasting the paprika before adding rice.
• Add a pinch of saffron for a richer depth of flavor.
• Include a handful of cooked, diced chicken or mushrooms for added protein.