Wednesday, March 30, 2011

Rice Pilaf

 Rice-a-Roni is  my good friend. Whenever I need a rice side dish, most of the time it's Rice-a-Roni that gets served. Obviously I love to try new things so making pilaf from scratch was on that list. Here's I recipe I adapted from my Food Nanny Cookbook:

Rice Pilaf
  • 2 TBS unsalted butter
  • 1/2 small yellow onion, finely chopped
  • 3 to 4 medium garlic cloves, minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/4 C long-grain white rice
  • 2 1/2 C chicken broth
  1. Melt the butter in a medium saucepan over medium heat. Add the onion, garlic, salt, and pepper. Stir until the onion is soft but not brown. Stir in the rice until it is well-coated. Add the broth and bring to a boil.
  2. Cover, decrease the heat, and simmer until the rice is tender and teh liquid is absorbed, 15 to 20 minutes.
It was good but I don't know if it's worth the effort for a side dish. I usually like to spend most of the time on the main course and then just do quick things for the sides. Anyways, here are my results:

1 comment:

  1. Thanks for stopping by and checking out my blog! The rice pilaf recipe on your blog looks so good, and probably so much less sodium than rice a roni!