BJ Brinker’s Home Cooking: Rice Pilaf

BJ Brinker's Home Cooking: Rice Pilaf

 I love to have this with chicken kabobs.   I add green onion tops to mine after it’s cooked.  Just because that’s how I like it.  I also add onions and garlic to mine, not traditional, but I think it gives it more flavor.  You could also add peas at the end for flavor and color.   

Rice Pilaf

(serves 4)


*1/2 yellow onion, chopped (optional)

*1 garlic clove, minced (optional)

*1 cup basmati rice

*very warm water  (just enough to cover the rice by 1/4-1/2 inch)

*1/4 cup butter 

*1/2 cup vermicelli noodles, broken into pieces 

*1 cup chicken stock

*1 cup cold water

*2 teaspoons freshly squeezed lemon juice

*1 teaspoon salt


~Place rice in a large bowl, and cover with warm water.

~Soak for 30-40 minutes.

~Pour rice and water into a mesh strainer.

~Rinse rice in warm running water. (leave in strainer for about 8-10 minutes to draw any excess water).

~In a medium saucepan, heat up oil over medium heat.

~Add onions and garlic and sauté for 2 minutes, stirring continuously.  

~Add vermicelli noodles into sauce pan.

~Cook for about 5 minutes, or until noodles are a brownish color, stir often.

~Add the rice and sauté for about 2 minutes, stirring often.

~Stir in chicken stock, water,  lemon juice and salt.

~Cover and cook over high heat until most of the water is gone (use should still see some water) (about 4-5 minutes).

~Turn heat to low (simmer), cover with layers of paper towel and cover with lid.

~Cook for 20-25 minutes.

~Remove lid and paper towels and fluff with fork (now is the time to add peas if you want them).

~Serve and top with chopped green onions if desired.  

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