Rice Pilaf

Submitted by Studentchef

"I always love adding vegetables to many of the recipes I make and this is no exception. I have experimented with this recipe a few times, and it wasn't until Monday that I found the right mixture of taste and flavour. I also eyeball the measurement and sometimes add more spices because I like the flavours to stand out."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 medium onion, chopped
• 2 large carrots or 3 small carrots, chopped
• 1 1⁄2 tomatoes
• 3⁄4 cup frozen spinach
• 2 1⁄2 cups rice
• 3 cups water
• 1 tablespoon cinnamon
• 2 tablespoons salt
• 2 tablespoons pepper
• 2 tablespoons curry

directions

1. saute onions for five minutes on medium heat.
2. add rice and water.
3. Mix well.
4. add the rest of the vegetables and mix well.
5. add spices and mix well.
6. Let it come to a boil, and then simmer for ten minutes.
7. Stir occasionally.

Reviews

[SrtaMaestra]

I too cooked the rice first, as I was actually making this to use up some leftover Recipe #267256, #267256. I cut down the quantity of the recipe a great deal as well. I cooked the veggies first and then stirred in the cold rice and heated through. I added a little diced zucchini (added after the carrots and onions to allow it to remain a little crunchy) that I had left from another recipe, along with some chicken bullion granules. For the spinach, I just took a hand-full of fresh spinach, chopped it finely, and stirred it in to the cooked vegetables just before adding the rice. I had never used curry powder before, so I didn't add the full amounts of curry or cinnamon. I wanted to taste test and avoid using too much of something that I might not like. I am pleased with the results, but my husband just couldn't eat this. Something about the spice combination just didn't do it for him. I will make this again, but with different spices. Thanks for posting! Made for Fall 08 PAC.

 

[Chuckwagon]

I skipped the spinach as I was cooking for a diverse crowd of folks. Also, I did things a bit different regarding cooking, I was serving up meals for about 40 and wanted to manually add and taste as I went so as not to overpower the dish. I cooked the rice first, did the saute then incorporated that into the rice using a steamtable pan, it worked out well and allowed me to QA it as I went. Thank you for your idea, it was enjoyed by all. I am preparing this again tomorrow as part of a Labor day "open house" at my VFW post. Cheers!

 

[Kittencalrecipezazz]

A few changes were made to this recipe, I sauteed onions with garlic and replaced the water with chicken broth, I also decreased the cinnamon to only 1/4 teaspoon, 1 tablespoons would have overpowered the other ingredients, I also added in a jalapeno pepper, thank Studentchef!....Kitten :)

 

[Rita1652]

I sautéed the onions in 1 tablespoon olive oil adding 2 cloves of minced garlic. I used 2 cups of jasmine rice to 3- 3 1/2 of water. Simmered for 20 minutes.