Excellent Rice Side

I haven’t made rice pilaf for years. However, it crossed my mind from time to time during the summer for some odd reason, but since I’d always made this in the oven, that was SURELY out during a summer’s heat.

Maybe it was telepathy or group consciousness or whatever you want to call it, but about 2 weeks ago, a lovely lady contacted me through the blog and asked if I was going to make a rice pilaf. It was like we read each others’ mind. I did say I was thinking about it, but was loathe to run the oven in the summer, but I promised her I would do one.

Improvements Always Possible

I actually wanted to get away from the one I made, so I went Googling and this recipe was adapted from the NY Times food site. This one didn’t use the oven; it is cooked entirely on the stove top. I added and subtracted here. The original has carrots–but more. It didn’t have mushrooms either and it had a whole lot more parsley than I added. In fact, I cut the parsley in half since I thought it might be too overpowering. They used Basmati rice, I used Jasmine. As far as the rice, use whatever you want since it will be fabulous with any variety.

If you hate carrots or mushrooms, or BOTH, substitute what you like or leave it out entirely. This tastes wonderful just by it’s lonesome. You can even make this pure vegan just by using a vegetable stock.

Some great additions would be a pat or two of butter or a faint whisper of Parmesan cheese. This is also good reheated so don’t be afraid if you have leftovers!

The Recipe

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Rice Pliaf

This delicately flavored rice pilaf is almost a meal in itself. Don’t like carrots or mushrooms? They can be left out with no loss of flavor!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: side dishes, vegetarian dishes

Cuisine: American

Keyword: rice pilaf, rice recipe

Servings: 6

Calories: 192kcal

Author: Judith Hannemann

Ingredients

• 1 cup jasmine rice
• 1/2 cup thinly sliced carrots
• 1 cup sliced mushrooms
• 1/2 cup chopped onion
• 3 tbsp olive oil
• 2 cups chicken or vegetable stock
• 1/4 cup chopped flat-leaf parsley

Instructions

• Using a fine-mesh strainer, rinse rice under running water to remove starch; drain and set aside.
• Heat oil over medium heat in a heavy large saucepan (I used a chef's pan which is like a very high sided 10-inch skillet)
• Add mushrooms, carrots and onions and saute until the begin to get soft; about 5 minutes.
• Add the rice, stir to combine with vegetables and saute until the rice separates and begins to crackle, about 5 minutes.
• Heat the stock in a microwave-safe bowl until it just begins to simmer; about 2 minutes.
• Add the hot stock to the rice mixture and bring to a boil.
• Cover and reduce heat and simmer for 15 minutes or until liquid is absorbed.
• Uncover and place a clean towel over the pot (don't let the towel touch the rice), place the lid over the towel and let this sit undisturbed for 10 minutes.
• Fluff rice and add the parsely, combining well.

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2159IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

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