A basic rice pilaf that even the pickiest eaters will love. From the smallest of toddlers to your elderly neighbors, this recipe will please them all with basic ingredients right from your pantry.
Feel free to make it your own by adding raisins, golden raisins, mushrooms or whatever you have on hand. Great with grilled chicken or fish or as a light, vegetarian meal in itself.
Additional photo is with the addition of a few handfuls of craisins and about a TB. of freshly grated orange zest, added a minute or two before the end of cooking time.
prep time15 Min
cook time20 Min
tiny pasta (orzo) or spaghetti broken into 1 inch lengths
long grain rice
carrots, finely chopped
2 3/4 c
chicken broth (i like to use "better than bouillon")
freshly ground pepper
How To Make
Melt butter in a large, deep skillet or Dutch Oven.
Add rice, pasta, carrots and onions and saute until onion is soft and rice begins to turn golden brown. Add garlic during last minute.
Stir in broth, salt, pepper, garlic powder and onion powder.
Bring to a boil. Then, cover and simmer on low for approximately 20 minutes until liquid is absorbed. Add parsley and check seasonings. Sometimes you have to add more salt depending on how salty your chicken broth is.
Place in serving dish and top with toasted almonds right before serving.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!