This is a good side dish to go with chicken. It is a homemade version of Rice a Roni. You could also make this with beef stock. The original recipe came from The Victory Garden Cookbook by Marian Morash, but I cut the butter down from 4T to 2 to save on fat and calories.
Easy Rice Pilaf
2 T. butter
1/2 c. thin pasta, such as vermicell, broken into 1/2 inch pieces (I use orzo)
1 c. rice
2 c. chicken stock
Heat butter; just before it begins to brown, add pasta. Stir until lightly browned. Stir in rice and saute for a moment until lightly colored. Add stock; stir once. Cover pan and bring to a boil. Reduce heat to a gentle simmer. Cook until all the liquid is absorbed, 15-20 minutes. Season with salt and pepper if desired.
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