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Rice Pilaf – Quick and Tasty

6 Nov

This is a great, quick little recipe to use when you’re making a main dish that needs rice to go with it, but plain old white rice just doesn’t sound all that great. There’s two ways to make it – with instant rice, or with regular slow-cooked rice. Either way it’s awesome stuff!

Instant Rice Recipe:

2 cups instant white rice
2 cups chicken broth
1 tsp olive oil
1 tbsp garlic, minced
1/2 cup slivered almonds
2 tbsp dried parsley

In a medium pot, bring olive oil to a shimmer over medium heat. Add garlic and almonds and sautee until browned, about five minutes. Add chicken broth and scrape up the browned bits from the bottom of the pot. Bring broth to a boil. Add instant rice and remove from heat. Stir rice, toss the parsley on top, and cover tightly. Allow to sit for five to ten minutes to absorb the water. Stir before serving. Makes four servings.

Regular Rice Recipe:

1.5 cups white rice
3 cups chicken broth
1 tsp olive oil
1 tbsp garlic, minced
1/2 cup slivered almonds
2 tbsp dried parsley

In a medium pot, bring olive oil to a shimmer over medium heat. Add garlic and almonds and sautee until browned, about five minutes. Add chicken broth and scrape up the browned bits from the bottom of the pot. Bring broth to a boil. Add rice and parsley and reduce heat to low. Cover tightly and simmer rice for 30 minutes or until all water is absorbed. Stir before serving. Makes four servings.