Today I paired rice pilaf with chicken chunks and green beans.
It is a recipe that I got from my friend Erma more years ago than
I wish to count. Sometimes you have a dish that goes with
you for almost a lifetime and stays a favorite.
This is one of the timeless ones.
A rice pilaf is a simple preparation that calls for coating grains of rice
in butter, then cooking it slowly with onion and liquid in a covered pot.
Before adding the rice, onions and carrots are cooked in butter.
When cooked this way, the rice remains firm, dry and separate.
After the rice is sauted, simply add the water and seasonings; cover
and cook until done.
CARROT RICE PILAF
¼ cup butter or margarine
¼ cup green onions, thinly sliced
1 cup shredded carrots
1¼ cups long grain rice
(I used Basmati rice)
In a large saucepan, melt butter over medium heat. Stir in onions and
carrots; cook about 3 minutes, stirring occasionally. Stir in rice and
saute` until opaque, about 3 minutes.
2¼ cup water
3 chicken bouillon cubes
½ tsp. salt
1 bay leaf
1/8 tsp. thyme
Add water, bouillon and seasonings to rice; heat to boiling, stirring
once or twice. Reduce heat to low; cover and simmer for 20 minutes.
Remove from heat; let stand covered for 5 minutes.
Remove and discard bay leaf.
2 tbsp. minced fresh parsley
or 1½ tsp. dried parsley flakes
Sir in parsley. Turn into serving dish.
Serves 4 to 5