Wednesday, July 31, 2013

Rice Pilaf

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Rice Pilaf may look boring and simple, but I promise it's only one of the two (the latter, in case you were wondering). Rice is normally cooked in water, so cooking it in chicken broth gives it an extra level of flavor that makes a huge difference in this dish. It makes the rice creamy and decadent. Adding onions, garlic and seasoned salt to the mix kicks it up a notch, too. I opt for seasoned salt since it's so incredibly flavorful, but feel free to use regular salt if you don't have any. It's a perfect side dish if you are in a hurry or can't think of anything else to make. Enjoy!

Printable Recipe

  • 2 cups long grain white rice
  • 1 tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 tsp. garlic, minced
  • Chicken stock
  • 2 tsp. of seasoned salt
  • 1/4 tsp. pepper
  • 1/8 tsp. cayenne pepper
Figure out the amount of stock you will need by looking at the rice cooking instructions. Replace the amount of water called for with chicken stock. Heat chicken stock in a small saucepan and set aside.
While the stock is heating, add oil to a large skillet over medium high heat. Add the onion and garlic and cook until onions begin to soften. Add rice to the pan and cook until it begins to brown.
Add the hot stock to the rice mixture. Add salt, pepper and cayenne pepper. Cover, reduce heat and cook according to rice cooking directions, (about 15-25 minutes), until rice is tender.
Fluff with a fork and serve immediately.
Source: SK Original

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