Almost Classic Rice Pilaf
Recipe: #6264
August 20, 2012
Categories: Side Dishes, Carrot, Onions, 5-Minute Prep Sunday Dinner, No Eggs, more
"Now, this is the recipe, MOM used to call Rice Pilaf. Very simple to prepare. I can't say it is completely classic, because there are SO any versions these days; and so many 'versions' of what is actually classic. Traditionally, it should be cooked in an oven; but this I cook on the stove. And,many recipes have pasta ... but, that is not traditional. So, hence the 'Almost Classic' title. However, this is what I like. This serves 4 servings; but I always double the recipe, it freezes well."
Ingredients
Nutritional
- Serving Size: 1 (154.7 g)
- Calories 243
- Total Fat - 7.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 0.8 mg
- Sodium - 76.2 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 1.9 g
- Sugars - 0.9 g
- Protein - 5.7 g
- Calcium - 20.4 mg
- Iron - 1.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Onions ... Add 1 tablespoon of the butter to a medium heat pot, add the onions and saute 1-2 minutes; but don't let them brown.
Step 2
Rice ... Add the remaining butter and rice; stir until the rice is completely coated with the butter and onion mixture; Let the rice get a touch brown, about 3-4 minutes. Don't let it burn.
Step 3
Liquid ... Add the broth (also, I always use low sodium when possible); along with the thyme sprig, bay leaf, and carrots. You can use dried thyme if necessary. Bring to a light boil and then reduce immediately to a simmer (low heat), cover, and cook 15-25 minutes (according to package directions); until all the liquid has been absorbed.
Step 4
Remove from the heat and let it set covered for 5 minutes. Then add the parsley, all purpose seasoning; season with salt and pepper. I prefer not to add too much salt, as the broth can be salty, but that is up to you.
Step 5
Serve .... ENJOY! A simple classic dish.
Tips
No special items needed.