Easy Side Dish Idea: Rice Pilaf Recipe

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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