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Vegetable Rice Pilaf

Vegetable Rice Pilaf

by Pam on September 24, 2012

I wanted to find a rice recipe that was quick and easy.  I adapted this recipe from The Kitchen Witch[1] a little bit because I didn’t have spinach on hand.  It was a nice change from regular rice and I loved that it added veggies to the mix.  My son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon[2] and they paired perfectly together.

Heat the olive oil in a medium sized sauce pan over medium heat.  Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.  Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.  Add the water, sea salt and freshly cracked pepper, to taste and stir.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.  Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed.  Toss in the parsley and mix.  Serve immediately.  Enjoy.

 

Print[3]



Vegetable Rice Pilaf




Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.



Ingredients:

2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
2 tsp chicken bouillon granules
1 cup of white jasmine rice
1 3/4 cups of water
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by The Kitchen Witch

 

References

  1. ^ The Kitchen Witch (www.thekitchenwitchblog.com)
  2. ^ Dijon and Panko-Crusted Salmon (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Recipe Potatoes parsley – Italian Cuisine – Italian Cuisine


  • 800 g boiled potatoes
  • 250 g broth
  • an onion
  • parsley
  • mustard
  • vinegar
  • extra virgin olive oil
  • salt

For the recipe of parsley potatoes, stew the chopped onion in a drizzle of extra virgin olive oil, wet the sauté with a ladle of broth, add a pinch of salt, a tablespoon of mustard, a finger of vinegar, then let the sauce simmer until it is slightly reduced. Slice the potatoes and lay them in layers in the serving dish sprinkled with hot sauce; complete with chopped parsley and serve immediately.

Pennoni recipe with anchovy pesto, parsley and celery – Italian Cuisine


  • 300 g pasta type pennoni smooth
  • 50 g celery heart
  • 20 g parsley leaves
  • 20 g leaves of celery
  • 8 anchovy fillets in salt
  • a persimmon apple
  • a lime
  • a clove of garlic
  • Pecorino Romano Dop
  • extra virgin olive oil
  • salt

For the recipe of pennoni with anchovy pesto, parsley and celery, peel persimmon, cut into small triangles and marinate in lime juice for 10 minutes. Cut the celery heart into small pieces. Chop the parsley and the celery leaves. Desalt the anchovies. Cook the pasta in plenty of boiling salted water.
Melt 4 anchovy fillets in a pan with 5-6 tablespoons of oil and the crushed garlic with the peel; then add the celery heart; after a minute add the chopped parsley and celery leaves. Stir, turn off the heat and sprinkle with 2-3 tablespoons of pasta cooking water. Season the flagpoles with the pesto, distribute them in the dishes and complete with marinated persimmon, 4 chopped anchovy fillets and flakes of pecorino cheese.