Article sponsored by Goodwin’s Market and Mountain Top Producers Realty
Article by Victoria Heerschap
Rice pilaf is one of those perfect little side dishes; it goes with just about anything. This dish is a restaurant-worthy side that tastes just as good with steak as it does with fish.
Rice Pilaf Recipe
Ingredients:
¾ cup basmati rice
2 cloves garlic – minced
2 tbsp. butter
1 ½ cups chicken broth
1 small red bell pepper – chopped
¼ cup white wine
¼ tsp. dried basil – crushed
4 green onions – sliced
¼ cup slivered almonds – toasted
2 slices bacon – crumbled
Directions:
Cook the bacon until crisp, then set aside to cool. When it is cool enough to handle, crumble the bacon.
Melt the butter in a medium saucepan over medium heat, then add the rice and garlic. Cook in the hot butter for 4 minutes, until the rice is a light, toasty brown and nutty smelling.
Slowly stir in the white wine, then add the chicken broth, red bell pepper, and crushed basil. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, checking for done-ness after 15 minutes. You’ll know it’s done when the rice is tender and the liquid is absorbed. Remove the rice from the heat, then stir in the green onion, almonds, and bacon pieces.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.