Rice Pilaf
Simple deep earthy flavored rice dish: Rice Pilaf. One of my favorite ways to fix and eat rice, especially when you want a pop of color and change up the taste. It makes for a great stir fried rice dish the next day with the leftovers.
This dish is simply adding the vegetables you like to pull their flavors through with the rice. I use carrots and onions. Try asparagus or broccoli, firm squash or peas and then add spices to enhance those flavors as you saute them. Then add that mixture to your rice as it cooks. I’ve found quick rice doesn’t work well for this, I use Jazmine Rice, but any other uncooked rice works well.
Voila!! (Walla just in case you needed to know) Rice Pilaf. Pictured here is my Rice Pilaf along with Grilled Salmon.
Rice Pilaf
A Rice dish with a deep earthy flavor.
Ingredients
- 1 Large Fresh Raw Carrot – Diced
- ½ Cup Diced Onion
- 1 tsp Italian Seasoning
- ¼ tsp Salt
- 2 Tbsp Olive Oil or Butter
- ¼ tsp Ground Ginger
- 3 Cups Water
- 2 Cups Uncooked Rice
- 1 tsp Salt
Instructions
- Wash and dry 1 large carrot and then dice. Set aside
- Dice 1/2 an onion (about 1/2 cup) and set aside.
- In a medium to large skillet, heat the 2 Tbsp of Olive Oil or Butter over medium to high heat until it just shimmers in the pan.
- Add the diced carrot and onion to the pan to saute. Stir often.
- Sprinkle the salt, Italian seasoning and ground ginger over the vegetables as they saute. Stir often to keep from sticking.
- Remove from heat once the vegetables have reached the desired tenderness you like. Set aside.
- In a large saucepan combine the 3 cups of water, 2 cups of uncooked rice and 1 tsp of salt.
- Add in the sauted vegetables from the skillet and stir together well.
- Bring to a boil.
- Turn the heat down down to low and cover the saucepan with a lid.
- Simmer for about 15 minutes or until all the water is absorbed.
- Serve warm.
- Refrigerate any leftovers.
Notes
For high altitudes, use slightly more water and allow about 5 more minutes of cooking time.
Refrigerate any leftovers.