I made this with a rich chicken stock and it was fabulous. I'm sure it would be great with veggie stock too. A 'keeper' for sure.
Delicious! I was looking for a change from potato/rice and this was perfect. After stirring in the stock and bringing to a boil, I transferred everything to a casserole dish. For a non-vegetarian option, in the same skillet, I browned seasoned chicken thighs until golden, then placed on top of the pilaf and baked in the oven at 350 for ~40 minutes. I am just enjoying leftovers for lunch the next day and it is just as good if not better. Thank you Atiekay for a great recipe I will surely be using again.
This was a nice change from the typical rice or potato starchy side dish. I was expecting something drier, but it had the consistency of a risotto. I rolled with it and added 3 tablespoons of parmaesan cheese. I would caution against this addition if using full sodium veg. stock. My DH and I enjoyed this dish very much. He's already asking when I'm planning to make it again. Thanks for posting!
We loved this--my husband thought it was great. It was so easy to make. I used red onion for the onion. I used baby bella mushrooms. I added some fresh thyme too. Only other change I made was that I added the sun dried tomatoes when I added the stock as mine were a bit on the dry side. I will be making this again!