A simple and good rice pilaf recipe

First published on March 15, 2007

Given that I am a rookie cook, I tend to live and die by the recipe. Case in point is the oatmeal cookie recipe that I, uh, got off the back of an oatmeal package some years back… but man, those are some good cookies (the cup of butter helps).

Anyway, I found this great rice pilaf recipe. There’s nothing like a good recipe with pictures and a story. That, I am not providing here… just a link. I was a bit skeptical about this recipe at first, as it involved frying uncooked rice and then boiling (well, whatever the term is) it. That was a bit peculiar to me, but hey what do I know and double hey, the site with the recipe had pictures, a story, and nothing but positive comments! So, I followed the recipe to a T (OK, I skipped the pepper and cayenne) with some basmati rice and it turned out pretty well. I was feasting on this rice for a week.


3 Responses to “A simple and good rice pilaf recipe”

  1. darren says:

    this bettr wrk, wife’s coming home soon expecting suppr

  2. Another Pete (repete lol) says:

    From an amateur cook to a rookie cook, GREAT post and the recipe is a really good and easy one.
    Here is a link to a very easy all in one oven bake recipe you may be interested in. Goes well with the rice pilaf.

    Keep up the cooking and don’t be afraid to experiment.

  3. Another Pete (repete lol) says:

    The link didn’t show: Here is the recipe:
    All-in-one Chicken Bake
    Yield: 6 servings
    1 box of favorite flavor Stuffing mix, I use sourdough or chicken
    6-8 boneless/skinless chicken breasts, boneless dark meat is okay
    1 can cream of mushroom soup
    1 can chicken broth
    6-8 slices of deli swiss cheese
    Preheat oven to 375 degrees.
    Prepare stuffing mix per box instructions, set aside. Set chicken breasts in bakeware (preferably glass). Mix soup and broth together, you may want to use only half a can of broth. Pour half of the mixture over chicken, cover dish with foil and bake for 25 minutes.
    Remove chicken from oven, put one slice of cheese over each piece of chicken, cover with stuffing and balance of soup mixture. Return to oven and bake uncovered for 15 minutes. Serve.

Speak your mind

To prove you're a person (not a spam script), type the security word shown in the picture. Click on the picture to hear an audio file of the word.
Click to hear an audio file of the anti-spam word