Still looking for the perfect side dish? Rice pilaf is the one and what a versatile food you can add any vegetables you have in the house, add cheese, walnuts, anything you have on hand and it’s great.
Here is a version i just tried this week but you can adventure and add your own spin to it. The only thing to keep in mind is the 1 to 4 rice to liquid ration and if you add vegetables I do 1 to 5 rice to liquid ration.
- 1 large chopped onion
- 3 cups chopped vegetables ( I did Carrots, Celery, Mushrooms, Peas)
- 4 TBSP olive oil (butter also works great)
- 1 cup rice
- 5 cups broth (alternatively you can use water but you will need more seasoning or Bouillon)
- salt and pepper to taste (I have 3 kids so i am always cautious with the spices, especially pepper and only add it on my plate once we eat)
- One minced garlic clove
- Half a cup of wine
- Optional – 1 cup fresh chopped parsley and cheese for serving
- Preheat oven to 400 F
- In a pan that you can transfer later in the oven heat the oil over medium heat and add the onion
- Cook the onion while stirring until translucent, add the garlic and the rest of the vegetables (if you are using peas you can add that only towards the end). Cook for 2-3 minutes
- Add the wine and seasoning and cook for an additional 3 minutes
- Add the broth or water and bring it to a boil
- Add peas if you are using peas or any vegetables that don’t need to be sautéed
- Once it’s boiling you can add the rice and stir so it doesn’t stick to the bottom of the pan
- Let it boil for a couple minutes while stirring and then transfer it in the pre-heated oven
- Cover and cook until rice is tender and the liquid has absorbed
- Once the rice is in the oven you don’t need to stir and there should be enough liquid but you can check from time to time to make sure there is enough so it doesn’t stick to the bottom.
You can add fresh herbs and cheese for serving!