Friday, May 23, 2014

Classic Rice Pilaf

 
When it comes to meal planning, for me,
one of the most difficult things to come up with are side dishes. 
We tend to get into a little rut. 
 You know what I mean, mashed potatoes, canned corn, the usual. 
This year, however, I have made it my culinary mission in life to broaden my side dish horizons.
So, in the spirit of broadening, here is my first horizon!
Rice Pilaf
It was absolutely delicious, SUPER easy, and feeds a lot for a little!
 
Let me show you how I made it.
 
 
Classic Rice Pilaf:
*Prep Time: 5 min.  *Cook Time: 15 min.  *Difficulty:  Easy  *Servings:  6-8
 
Ingredients:
 
 
  • 1 c. Rice
  • 1/4 c. orzo
  • 1 celery stalk
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tbsp. parsley
  • 2.5 cup chicken broth (or 2 tbsp. chicken bouillon)
 
Tools:
  • Sauce pot
  • Chef's Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
 
 
To begin, place a sauce pot over medium/high heat,
and allow the pot to get hot. 
Add a little oil.

 
Then add the onions and allow to cook until
soft and translucent.

 
Next, add the celery and cook until tender.

 
Now for the garlic.
Cook until you smell it coming from the pan.

 
If you are using bouillon instead of canned or boxed broth,
add it to the pan now.

 
Add the parsley.

 
Add the orzo.

 
Add the rice.
 
Stir everything around and allow the rice and orzo to toast
for 2-3 minutes.

 
Now add the water or Boxed/canned broth.

 
Bring to a boil, lower to a simmer, cover, and cook for 15 minutes,
stirring occasionally.

 
Fluff with a fork and serve with your favorite entrée!
Here I paired it with my Southwest Green Beans and Homemade
 
This is one of those side dishes that takes very little planning and has a million and one
varieties!  Try it out tonight with your dinner!  I KNOW you and your family will love it, and it will soon be a staple in your kitchen arsenal!
 
And as always...
 
Happy Reading, Happy Eating, and Happy Living,
 
~The Kitchen Wife~
 
Classic Rice Pilaf:


*Prep Time: 5 min.  *Cook Time: 15 min.  *Difficulty:  Easy  *Servings:  6-8
 
 

Ingredients:

 

  • 1 c. Rice
  • 1/4 c. orzo
  • 1 celery stalk
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tbsp. parsley
  • 2.5 cup chicken broth (or 2 tbsp. chicken bouillon)
 
Tools:
  • Sauce pot
  • Chef's Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
Directions:
  1. Place a sauce pot over medium/high heat.
  2. Add a little oil.
  3. Add the onion and allow it to cook until smooth and translucent.
  4. Add the celery and cook until tender.
  5. Add the garlic and cook until you can smell it from the pan.
  6. Add the bouillon, if using, and parsley.
  7. Add the orzo and rice.
  8. Stir well and allow to toast for 2-3 minutes.
  9. Add the water or broth.
  10. Bring to a boil, lower to a simmer, cover, and cook for 15 minutes.
  11. Stir Occasionally.
  12. Fluff with fork.
  13. Serve with your favorite entrée.
  14. ENJOY

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