Saturday, February 20, 2010

Easy Rice Pilaf

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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