Wednesday, January 27, 2016

Rice Pilaf

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There comes a time in every woman's life where she just has to say to herself "Self, you need to up your side dish game." For far too long I've relied on the help of mashed potatoes, french fries,cheesy potatoes and, dare I say it - boxed rice pilaf. Gasp!

I know. I know. Trust me, I know how pitiful I am. A food blogger who uses Rice-A-Roni to fill the empty void on the plate next to the peas and 4-star roasted chicken with creamy tarragon sauce and a sprinkling of rare Mongolian parsnips. Okay, so I totally made that part up and i'm not even sure if there's such a thing as Mongolian parsnips, but, it doesn't take away from the fact that I'm seriously dropping the ball when it comes to the accompaniments at dinnertime.

Well, fear no more, good people, I have come to tell you that no longer is my pantry filled with small boxes of laziness, guilting me every time I go to grab one... My plates are now overflowing with delicious, flavor-packed rice pilaf with the perfect consistency and texture. No mushy bits, no crunchy bits -- just pure perfect grains of plump rice, noodles, peas, bell pepper, onion and just enough herbs to keep it interesting!

If you're stuck in a side-dish-rut like I was, go ahead and give this recipe a try. It's simple, hard to mess up and the end result will leave you feeling satisfied and proud. Your main dish will love it's new sidekick and all will be right in the world.

Rice Pilaf:

  • 3 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 cup angel hair pasta, broken into small bits
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups long grain white rice
  • 1/2 medium onion, diced
  • 1/2 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 teaspoon salt
  • 2 tablespoon dried parsley


Bring chicken broth to low simmer, add in thyme and simmer. In the meantime, add angel hair pasta to a large skillet or pot (preferably one that has a lid) over medium heat. Toast until lightly golden, add in olive oil and butter, melt, then add onion and bell pepper and sauté until onion is translucent.

Add peas and garlic and sauté for 1-2 minutes. Add rice and stir often while cooking (about 4 minutes) to ensure full coverage. Add broth to mixture, bring to a boil, cover, and simmer for 15 minutes. Remove from heat and allow rice to sit, covered, for an additional 10 minutes. 

Fluff rice with fork, mix in parsley and serve.


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