We have always loved that rice pilaf stuff that comes in a box and cooks up quick and flavorful. But I’ve stopped buying it, since it isn’t organic. So I’ve been experimenting with making my own recipe. I made it with organic brown rice, but the kids complained. I finally got it right using white rice—though I still prefer making it with brown; though it takes longer. This goes really well with any sort of Middle Eastern food, which I love, love, love. Like lamb kabobs! Or tabbouleh and baba ganoush, which I still haven’t made on my own, but there is an amazing Middle Eastern store in our area called Soumaya, which also makes whole wheat pitas every day from scratch, so making those is not the top on my list at this point. But rice pilaf—now I can make it quick and easy from scratch, and so can you.
1 Tablespoon olive oil
1 Tablespoon butter
1 teaspoon dried minced onion
½ teaspoon garlic powder
¼ teaspoon salt
1 cup rice
½ cup slivered almonds
1 cup chicken broth
1 cup water
1. Warm the olive oil and butter in a saucepan, covered, with the heat on high.
2. Add the minced onion and garlic powder, and toast lightly in the olive oil and butter.
3. Add the rice, almonds, and salt, and stir up a bit to coat the rice with the spices.
4. Pour in the chicken broth and water and bring all to a boil.
5. Turn the heat down, cover the saucepan, and cook until done (about 20 minutes for white rice, about 50 for brown rice).
Hits the spot!