My version of rice pilaf is probably more risotto-like than
pilaf like—but, it is one of our favorite chicken side dishes. This rice is made simply from basic pantry
staples and fresh vegetables that form the base of many of my soups and
stews. Since this is one of our favorite
dishes, it is only fitting that it should appear as Letter R in this month’s
Blogging from A to Z Challenge.
Ingredients for Rice
Pilaf:
2 tsp. Butter
2 tsp. Olive Oil
1 Medium Yellow Onion, diced
½ c. Celery with Leaves, diced
½ c. Carrots, diced
2 Cloves of Garlic, Minced
½ tsp. Salt
1/8 tsp. Pepper
2 c. Long Grain Rice
4 c. Organic Vegetable Broth
2 Tbsp. Grated Parmesan Cheese
Instructions for Rice Pilaf:
Saute the vegetables.
Melt the butter and heat with the olive oil in a large skillet or stock
pot. I generally use a non-stick, Dutch Oven. Add the vegetables to the heated butter and
oil. Saute until vegetables are nearly tender.
Add the rice. Add the
rice and salt and pepper to the vegetable and oil mixture. Stir to coat the rice in the oils and
seasonings. Cook for about five minutes
over low to medium heat.
Add broth. Add two
cups of vegetable broth to the rice mixture.
Bring it to a boil, cover and reduce heat to simmer until most of the
liquid is absorbed. Repeat with the
remaining two cups of broth.
Add cheese and serve.
Once most of the broth has been absorbed, stir in the grated Parmesan
cheese. Serve with additional salt and
pepper. We use this as a side dish for
chicken and pork frequently.
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