Rice Pilaf
Diet : VEG, GF,
Calories: 15
Adjust Servings Here: 4 servings
Description
This rice pilaf is perfect to serve on its own or as a side dish alongside any main course with chicken, beef, lamb, or pork. Today, I served it along with baked chicken drumsticks. And this pilaf takes less than 30 minutes to make.
Ingredients
- 1 cup (200 g) Rice Basmati, washed, soaked for 30 mins
- 1 tbsp Oil
- 1 tbsp Butter
- 1 cup Onions chopped
- 1 Garlic minced
- 1 cup (130 g) Carrots diced
- 1 cup (145 g) Peas (fresh or frozen)
- 3 Bay leaves
- 1 Cinnamon stick
- 1½ cups (350 ml) Stock (chicken or vegetable)
- 1 tsp Salt
- 1 tsp Pepper
- ¼ cup Parsley or cilantro
Instructions
- Wash and soak rice for 30 minutes. Drain and set aside.
- In a saute pan, add the oil and butter. Saute onions and garlic until the onions are translucent.
- Add the carrots - saute for 2 minutes. Then, add the peas, bay leaves, and cinnamon.
- Then, add the rice and saute it for 2 minutes. Season with salt and pepper.
- Finally, add the stock and bring it to a boil. Once it comes to a boil, reduce the heat to an absolute simmer.
- Cover and cook for 20 minutes. Turn the heat off and let it rest for another 10 minutes.
- After 10 minutes, add the parsley or cilantro and fluff the rice with a fork. Garnish with more fresh herbs - parsley/cilantro.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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