Sunday, November 13, 2011

Elegant Rice Pilaf

Ok let me start on a side note here.  I have been couponing as much as humanly possible lately.  I had my first shopping trip where they owed ME this weekend!  It was awesome!!  I was hoping for store wide applause, however, I am sad to report it never happened.  It's ok, in my mind the angels sang and people wanted my autograph.  I can live with the reality as long as my fantasy actually happens in my mind! hehe

I wonder what is more versatile than rice.  Maybe pasta.  But rice can be sweet or savory, eaten hot or cold.  Asian food, Italian food or good old American casserole food!  

I love rice, and I decided, though it likely isn't your traditional Thanksgiving fare, maybe someone would like a new dish, or to change things up a little.  I love rice pilaf and never found a great way to make it.  Pilaf actually means, 

"1. rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes" 

I tweaked a few things in my recipe, but the method is really all you need to know.  Toasting your rice gives it a nutty flavor, I add almonds to mine, and roast them ahead of time. I also add white wine, and don't we all know everything is better with wine?!  So pour a glass for yourself and then get your ingredients ready! 

Elegant Rice Pilaf

1 cup instant rice UNcooked
1/3 cup finely diced carrots  (could use celery)
1/4 cup finely minced or grated onion
1 1/2 tsp dried thyme
1/2 cup white wine
14 ounces chicken stock
1/4 cup slivered almonds
2 tbsp butter
My photo is minus the onions, so my husband would eat it!
2 tbsp parsley (fresh or dried, I had dried on hand)

In a medium sauce pan melt your butter, saute onions and carrots until onions are translucent.  Add in rice and stir constantly until they toast slightly.  Carefully add your wine OFF the heat, return to heat and simmer for 1-2 minutes. Add in chicken stock, thyme and salt and pepper to taste. 
Bring to a boil. 

Remove from heat, cover and let sit approx 10 minutes.  DO NOT remove lid!  When ready to serve, fluff with a fork and sprinkle in almonds.  Garnish with parsley and serve.

You will find, like many of my recipes, many ingredients are interchangeable. Carrots, celery, onions, green onions, finely chopped broccoli can all be added according to what you do or don't like.  You an change the nuts or omit them totally.  For a more Thanksgiving feel, maybe you want to add poultry seasoning in place just plain thyme.  

I hope you enjoy your rice pilaf, regardless of if it's part of a special dinner with your family or a huge Thanksgiving spread!

Your "rice is SO nice" chewannabe

1 comment:

  1. I love rice and your dish looks wonderful! I must try it..Thanks for posting!:)