Hippie Rice Pilaf

Submitted by jessymroberts

"From The Hippy Gourmet's Quick & Easy Cookbook for Healthy Living c. 2007. "This is far better than any packaged product that claims to be from San Francisco. The technique of toasting grains in a hot pan with a little oil before adding the liquid transforms them into a much more complex dish with only a bit of added work; try it with other boiled grains.""

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 1 Rice Pilaf
• Serves: 4

ingredients

• 1 tablespoon extra virgin olive oil
• 3⁄4 cup long-grain white rice
• 1⁄4 cup vermicelli, small pieces that are broken
• 1 garlic clove, minced
• 2 cups water
• 2 teaspoons fresh herbs, of your choice (try oregano or sage)
• salt and pepper, to taste

directions

1. Heat the oil in a pan over a medium-high flame. Add the rice and pasta, stirring constantly. Cook until both are slightly browned. Add the garlic and cook for a minute longer. Add the water and bring to a boil. Cover and reduce the heat to medium low. Cook for 15 minutes or until the water is abosorbed and the rice is tender. Stir in fresh herbs and salt and pepper to taste.

Reviews

[Noo8820]

I must admit that I did have reservations about this dish,after I realised that it was just water and not stock that the rice cooked in.I was convinced that it would be too bland.I'm happy to say that I was wrong!! I would say that it's really important to take your time and toast the grains properly,as the flavour is everything to this dish.I also suggest that you season it quite well too,as it just seems to pull it all together.I used fresh coriander in mine,as I was serving it with recipe #290335 for my children,and any other herbs would have clashed.They love their pilaff rice,and there were no objections to this variation. A really easy and delicious dish,thanks NELady. Made for PRMR.