Rice Pilaf

Aunty Kay always made the best rice pilaf.  She would make it up at the cabin to go with seafood or at home to go with everything else.  Either way, it totally fit the occasion; it was the perfect side dish.  I don’t follow the typical pilaf rice rules.  I buy Niko Niko short grain sticky rice and I use it for everything.  So, if you want the picture perfect pilaf, my pilaf is not the pilaf for you.  You need to follow the recipe and use the long-grained rice.  I’m too lazy to have different types of rice.  Tell no one, but I even use sticky rice for risotto.  Shhhh.

The way I make it takes hardly any more time than cooking a pan of rice.  Pilaf is unexpected.  I think it’s a little frou-frou compared to plain rice.  People think you’ve treated them special, that you’ve gone out of your way to make things extra special for them.  Just nod, smile and tell them they are worth it.

The other thing you need to consider is doubling the batch so you can use the leftovers for fried rice.  This makes excellent fried rice.  Since I use onion, celery and mushrooms, we are talking the perfect fried rice base.

4 tablespoons butter or margarine

1 small onion, chopped, approximately 1/2 cup

1/2 to 1 pound sliced cremini mushrooms

1/2 cup sliced celery

10 ounces green peas

2 cup uncooked regular long-grain rice

4 cups chicken broth

1 teaspoon salt

In 10 to 12 inch fry pan with lid, melt butter over medium heat. Cook onion, mushrooms, and celery in butter about 3 minutes, stirring occasionally, until tender.

Stir in rice. Cook 5 minutes more, stirring frequently. Stir in broth and salt.

Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Add peas.  Let stand covered 5 minutes.

and remember:  Manners matter, good looks are a bonus, humor is a must.  Big kiss, Lynn


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