4/14/09: A good pilaf

Rice pilaf is probably one of the more marketed and packaged dishes that are really easy to do. Middle East (food company) markets about 10 billion varieties of pilaf, but real rice pilaf is not only cheaper, but a lot better for you. I ran out of brown rice, so this recipe uses white rice.

Pour 1 quart (4C) water into a medium sized saucepan. Add some stock cubes or better than bullion type concentrated stock and whisk into solution. Add 2 C white rice and bring to a boil over high heat. While waiting for everything to boil, add 2 large crushed or finely minced garlic cloves and some freshly ground black pepper. Fresh or dried thyme and sage would also be good here. If you have it, add about a quarter to half a cup of orzo (available in the rice section of most supermarkets). Once the rice is boiling, bring to a simmer for 20-25 minutes, taking the lid off at the end if there is extra moisture that needs to be steamed off. This recipe would also be good with nuts, particularly almonds if slivered, or pecans. The nuts can be added at either the beginning or the end, depending on what texture you desire.