Rice and Grains, Part I

Every meal needs a healthy side dish (other than the obvious vegetable).  I've started to explore the rice and grains food category.  Rice, couscous, and quinoa all make excellent side dishes that each have their unique texture and flavor.  Over the next several posts, I'm going to write some of my favorite rice and grains recipes.  I hope everybody enjoys this mini-series.

Rice Pilaf
2 tablespoons butter
2 oz. broken uncooked spaghetti noodles
1/4 of medium onion, chopped
2 cloves garlic, minced
1/2 cup rice
1 cup chicken broth (or vegetable broth)
salt and pepper to taste

1. Melt butter in a medium saucepan over medium low heat.  Add broken pasta noodles and brown.  Watch this step carefully. 

2. Add onion and garlic and sautee until softened.  Add the rice and mix thoroughly to coat the rice with the butter mixture.  Toast the rice a few minutes, stirring often. 

3.  Add the chicken broth, salt, and pepper.  Cover.  Let sit over low heat for 15-20 minutes.  Make sure the rice doesn't start to burn on the bottom of the pan.  I stir every so often to avoid this.  And, after the rice plumps up, you can always turn off the burner but keep the lid on it to continue the cooking process without burning.  If I turn off the burner, it is usually around the 15 minute mark.

To turn this into a nice vegetable dish, mix in 1 inch pieces of asparagus or diced zucchini at the same time you add in the chicken broth.  I add another splash of stock (about 1/4 cup), too. 

Bon appetit!

Rice pilaf with zucchini still in the saucepan

Rice pilaf and one of my favorite pairings -- honey rosemary chicken