Herbed Rice Pilaf

Herbed Rice Pilaf


This dish is so exciting to me because it was the first real meal I cooked in my new apartment! I have finally launched into the real world after completing my university degree and have moved out with two roommates. It's been about two weeks now and it still doesn't feel quite real; as if I'm staying at a hotel with all of my things for an extended vacation, and eventually I'll have to go back home. And while I still love my family home, it feels like a good kind of scary to be out on my own. Now, for the recipe. I found the base for the dish on food.com and added more veggies and spices to it. For my version of the recipe, you'll need:

  • 3 tbsp butter
  • 1 small onion, chopped
  • half of a red pepper
  • 1 carrot, sliced
  • 3 mushrooms, sliced
  • 1 stalk celery, chopped
  • handful spinach
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp thyme powder
  • 2 medium garlic cloves, minced
  • 1 1/2 cups rice
  • 2 1/4 cups chicken broth
  • cherry tomatoes and feta cheese for garnish

1. Place rice over medium heat in a pot to cook while you prepare the rest of the dish.


2. Melt butter in a large saucepan over medium high heat. Cook the onion and salt until the onion is just softened, about 3 minutes.


3. While waiting for the pan to heat up and the onions to cook, chop veggies.


4. Add rice and cook, stirring frequently, until the edges begin to turn translucent.


5. Add garlic and spices and cook, stirring constantly, until fragrant, about 30 seconds.


6. Stir in the veggies and broth and bring to a boil. cover, reduce the heat and cook until the liquid is absorbed and rice is tender, about 15 to 20 minutes.



7. Remove from heat and let stand for 5 to 10 minutes before serving and garnishing.



This was such a light and flavourful meal to eat during a hot summer night; I could imagine this dish transitioning really well to a comforting dish in the winter, as well, with more root vegetables. I'm happy with the addition of turmeric and paprika to the original recipe, it marries well with the garlic and base of chicken stock. Bonus, this dish does most of the flavourful work for you while it simmers on the stove.

Do you have a favourite rice pilaf dish? What makes it unique?

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