I have made this rice pilaf several times, and every time I have paired it with something different. It is great by itself, with beans on top, or even along side some BBQ seitan. I love it because 1) it automatically stretches any meal to save some money and 2) it has vegetables scattered throughout.
- 2 cups white long grain rice
- 1 TBSP olive oil
- 1 small yellow onion, chopped
- 2 stalks of celery, chopped
- 1 carrot, chopped
- 3 cups vegetable broth
- 1 cup water
- 1/2 to 1 full TBSP garlic salt
- 1/4 tsp ground pepper
- 1/2 tsp ground cayenne pepper (or to taste)
- 1 palm full of chopped parsley
To Make :
Mix the broth and water in a 2 QT. sauce pan, cover and bring to a boil.
Chop your onion, celery and carrot and set aside.
Heat oil in a pan on medium-high heat. Add your rice and let toast for around 2 or 3 minutes, or until mostly browned. Add in onion, celery and carrot. Stir and let cook for 1 to 2 minutes, or until fragrant.
Once your broth/water is boiling, gently pour in your rice/vegetable mix. Add seasonings and mix until combined. Bring the heat down to a simmer and let cook, covered for 10- 15 minutes or until the rice is fluffed and little water remains.
Serve with what ever you want 🙂
Last time I made this I served it with BBQ riblets from MorningStar