Author Notes
I make pilaf all the time ( and probably change the recipe every time I make it). I thought about all the different options and so started with the basic recipe that we love. By adding one or two more ingredients at the end, you get three different tastes, therefore three pictures. We like it loaded! —inpatskitchen
Ingredients
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3 tablespoons
butter
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1 tablespoon
olive oil
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8 ounces
sliced mushrooms ( your choice)
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3/4
cup minced onion
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1/4 cup
diced celery
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1 cup
raw, long grain rice
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2 cups
chicken broth, plus a little more if needed ( depending on your oven)
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1/2 teaspoon
black pepper
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2 tablespoons
minced fresh dill
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Chopped parsley for garnish ( optional)
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2 - 3
handfuls of torn baby spinach leaves ( optional)
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1/4 cup
crumbled feta cheese ( optional)
Directions
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In a large saute pan, saute the mushrooms in the butter and oil over high heat, until the mushrooms brown.
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Lower the heat to medium and stir in the celery and onion, and saute until the onion softens.
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Stir in the cup of rice and continue to cook for a minute or two.
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Add the broth, pepper and dill and transfer to a medium baking dish.
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Bake, covered for 30 minutes at 350F. After 30 minutes remove cover and continue to bake another 10 ( at this point you might need to add a little more broth).
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Serve as is or garnished with the parsley...or stir in the spinach leaves and/or the feta.
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NOTE: I just realized with all the combinations available, it's pilaf more than 3 ways!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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