Does anyone know a recipe for rice pilaf?
Baked Rice Pilaf 1 1/2 cups fat-free, low-sodium chicken broth 1 cup uncooked instant brown rice 10 ounces frozen chopped spinach, thawed and squeezed dry 2 large tomatoes, chopped 2 teaspoons lemon zest 2 tablespoons fresh lemon juice 2 tablespoons chopped pistachio nuts 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried, crumbled 1 tablespoon snipped fresh dillweed or 1 teaspoon dried, crumbled 1/2 teaspoon ground cinnamon 1/4 teaspoon pepper Preheat the oven to 375. In an 8-inch baking dish, stir together the broth, rice, spinach, tomatoes, lemon zest, 2 tablespoons lemon juice, 2 tablespoons pistachios, 1 tablespoon oregano, 1 tablespoon dillweed, cinnamon, and pepper. Cover with aluminum foil. Bake for 50 to 60 minutes.
Rice Pilaf is a pretty simple recipe at core. Take rice, sautee in oil, add water or stock, simmer until done. Expressed as a recipe: 2 tbsp butter 2 to 2 1/2 c. boiling water, chicken stock, or water with bouillon cubes 1 tsp. salt 1 c. long grain rice Melt butter in heavy saucepan. Add rice and saute over low heat for several minutes until butter is bubbly. Add boiling liquid and salt and stir once or twice. Cover pan tightly and cook over low heat for about 20 minutes or until rice has absorbed all liquid. (The trick to making perfect pilaf is to add boiling liquid to the sauteed rice and then not to remove the cover until the rice is cooked. You can peek after 15 minutes to make sure no additional liquid is necessary.) 4 to 6 servings. If you like oregano in your rice pilaf, add 1 tsp dried oregano or 1 tbsp fresh oregano along with the stock/water. It’s not any more complicated than that. Rice pilaf is a very forgiving recipe. All you have to do is to get the ratio of liquid to ri
