SIDES

PREP NOTES:

INGREDIENTS:

1/4 cup butter

1 cup uncooked long grain rice

1/4 cup orzo pasta

1 -2 carrots, thinly sliced (1/2 – 3/4 cup)

1 – 2 stalks of celerey, thinly sliced (1/4 – 1/2 cup)

1 minced garlic clove

1 Tablespoon Knorr chicken soup base, or 3 chicken bouillon cubes

1/2 teaspoon of each of the following: salt, black pepper & onion powder

1 teaspoon parsley

2 3/4 cups of water

2 Tablespoons sliced green onion (optional)

1/4 – 1/2 cup slivered or sliced almonds.

GARDEN ALMOND RICE PILAF

Serves 4

  1.  In a large skillet, (one that has a lid) on medium heat add the butter, long grain rice & orzo pasta. Stir often while the butter is melting.  Brown and stir for about 15 minutes or until it is golden and browned. 
  2. Begin preparing the carrots, celery and minced garlic. Add to the rice and orzo mixture.  Continue to stir every  3 or 4 minutes. 
  3. In a small ramekin, add the Knorr chicken soup base or the chicken bouillon cubes, salt, black pepper & onion powder & parsley. Add to the orzo and rice mixture.  Stir and continue browning. 
  4. Once the rice is browned, add 2 ¾ cup of water.  Once the water is boiling, turn down the heat to simmer and cover with the lid.  Simmer for 15 – 20 minutes, until rice is cooked but not over cooked.
  5. Dice the green onion, (optional)  Add as soon as the rice is cooked and before serving. 
  6. In a small skillet, add the sliced or slivered almonds (optional, add the amount according to your families liking).  Toast on medium heat for about 10 minutes.  First on medium heat, then turn down.  Stir constantly so they do not burn. Stir in the rice or layer on top just before serving. 
  7. Serve Immediately. 

NOTES:  This recipe is adaptable to other garden vegetables in season such as: Zucchini, mushrooms, cauliflower & broccoli. Total amount of vegetables should not be more than 1 ½ to 2 cups.  I have also added water chestnuts, they are fantastic in this recipe.  

  • If you do not have orzo pasta, take a few spaghetti or linguine noodles and break into small ½ inch pieces to equal ¼ cup for a good substitute.  
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