Prep 5 mins
Cook 30 mins
An Italian pilaf--rice and peas. I use sodium-free chicken bouillon granules, but use whatever suits your taste.
- 2 teaspoons chicken bouillon granules
- 1 tablespoon butter
- 1 cup uncooked long-grain white rice
- 2 tablespoons butter
- 1 (10 ounce) package frozen peas, thawed
- 3 tablespoons grated parmesan cheese
- 1 1⁄4 teaspoons salt
- 1⁄8 teaspoon pepper
- 4 slices bacon, cooked and crumbled
- In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.
- Lower heat to low, stir in rice and simmer, covered, about 20 minutes.
- Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.
- Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.
- Add bacon, mix light and cook another minute or so just to heat through.
This was good with the rice and peas together; an easy one-dish side to go with anything just about. Made for PAC Spring 2008, I am not always excited about making white rice (never ate it until met DH who ate it every other day for dinner). This was good though, the bouillon gave the rice flavor and the addition of bacon gave it a little something extra. The only change I made was I took it off the heat as soon as I added the bacon rather than letting it heat through, I wanted the crunch. Will make again, it is better than having plain white rice with tons of butter and salt on it!!!
Versatile side dish that could match well with so many entrees. Wonderful flavor and pretty presentation on the plate. I did not add the salt because bouillon is already so salty.
This was very good pilaf. I have never had this version before, so I can't attest to the traditionality of the recipe, but it sure tasted good! I used brown rice instead of white but that was the only change I made. DBF was excited to find bacon in his rice and requested that I make this again. That is no problem because this is a very easy dish to prepare and seems to pair well with anything. Thanks echo!