1 ½ cups basmati rice
4 large cloves garlic
1 tsp. olive oil
pinch each of dried thyme, marjoram and basil
3 cups water
8 canned artichoke hearts (not marinated)
- Rinse rice several times, until rinse water runs clear.
- Sauté garlic and herbs in olive oil about two minutes, being careful
not to burn the garlic. The aroma should be amazing!
- Add rice and sauté another two or three minutes.
- Add artichoke hearts and sauté another minute.
- Add water and bring to a boil. Cover, reduce heat and
cook about fifteen minutes. Try not to peek....
- Remove from heat and let sit five more minutes. Fluff with a fork.
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I'm not normally a fan or fruit mixed in with my main course, but the
combination of Pineapple and curry in this easy pilaf is quite nice. Give it a try for something different.Ingredients
2/3 cup butter
1 cup green onions, chopped
1 green pepper, chopped
1/2 cup mushrooms, sliced
2 cups long grain rice, uncooked
3 10oz cans chicken broth
2 soup cans water
1 tsp. oregano
2 tsp. curry powder
salt & pepper to taste
1 cup pineapple chunks
Preheat oven to 400 degrees
- Melt butter in a large pan, saute onions, and green pepper until green peppers
are just slightly cooked.
- Place rice, chicken broth, water, and seasonings in a casserole dish with a lid.
Add sauteed vegetables and mix well.
- Cover and bake for 60 minutes or until all liquid is absorbed and the rice is tender.
- Remove from oven, add pineapple and mix with an fork to fluff rice and combine pineapple.
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Red Pepper & Broccoli Pilaf
1 1/2 cup chicken stock
3/4 cup long grain rice
1 onion, chopped
1 tsp. dried thyme
2 cups broccoli flowerettes, cooked
1 sweet red pepper, seeded and chopped
- In a large saucepan combine chicken broth, rice, onion and thyme; bring to a boil; reduce heat and simmer covered for 15 minutes.
- Add red pepper, broccoli and cook covered an additional 5 minutes.
- Remove from heat, let stand 5 minutes and fluff with a fork.
- Sprinkle with salt & pepper to taste.
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