Rice Pilaf is a quick and easy, budget friendly side to any meal!
I've been making this for years now. It's one of the few ways the kids will eat rice. I simply took a few techniques I saw on TV and put them together with ingredients I knew we would like. It was also one of the ways I could sneak cooked carrots, into Mr.B. This boy would eat raw carrots, celery and tomato, but refused to eat them cooked. To confuse me even more, he loves cook broccoli, but refuses to even try it raw.
The joys of trying to feed children.
It's not until recently that Mr.B has started eating more cooked vegetables and trying new foods. I'm glad of my little guy, trying to act so grown up, like Mommy and Daddy.
The rice isn't anything too fancy. It has great flavor, from the onion, butter and chicken stock. It also has a slight sweetness due to the carrots. The kids love it as is, while I sometimes like to add some green onion and soy sauce to my serving.
1/2 an onion, finely chopped
1 lrg carrot, grated
2 Tbs butter
1C long grain white, or brown rice
1/2 Tbs dried parsley, or 1 Tbs fresh(chopped)
2 C chicken stock/broth
1/2 tsp salt
1/4 tsp pepper
In a sauce pot, saute onion and carrot in butter until onion is translucent. Add rice and coat with butter, season with salt and pepper and cook for 2 mins, until slightly golden. Add chicken broth and bring to a boil. Cover and reduce to simmer. Cook per manufacturers directions (usually 15-20 minutes for white rice), checking to make sure the stock does not get absorbed too quickly. Once rice is cooked add parsley, fluff with a fork, check for seasonings, adjusting to taste and serve.
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