i made this to go along with chicken pillows, which we usually have with potatoes. this was a nice change and will be added into our rotation of regular recipes. i did decide that next time i'm going to decrease the garlic and onion a little, so i have reflected that in my recipe.
rice pilaf serves 6.
2 T. butter
1/3 of an onion, diced
2 tsp. minced garlic
1 tsp. salt
1 tsp. white pepper
1 1/4 C. rice (can use brown)
2 1/2 C. chicken broth
can add in fresh herbs or dried herbs for color if desired.
1) melt butter over medium heat; add onion, garlic, salt and pepper. stir until onions are soft.
2) stir in rice until well coated; add broth and bring to a boil.
3) cover, reduce heat and summer until rice is tender, 15-20 minutes. fluff with a fork.
i got this recipe from the book The Food Nanny Rescues Dinner, pg. 213.
this dish was so flavorful and so simple. i think it is beautiful as well! i made it back at the beginning of september when a good family friend, terry from maine came and stayed with us for a few days when she brought her kids, mattie and lee out to byu-idaho. she is a vegan and i loved the opportunity and challenge to cook for her and try some recipes that i'd been wanting to make.
this is a wonderful chance to use up your garden's bounty as well!
ratatouille: serves 6.
1) sautee eggplant, zucchini and summer squash in olive oil and garlic and italian seasoning blend.
2) layer with thick tomato slices over a little homemade marinara sauce.
3) bake at 350 until warmed through and then served over brown rice.
delish way to use up summer veggies and a great vegetarian dish as well.
