The Recipe Box: Basil Rice Pilaf

Basil Rice Pilaf

From the recipe box of KimB

Going to the Food Pantry is an adventure. It's like Forrest Gump's Box of Chocolates: you never know what's going to be in the bag or on offer. Other than standing in line, sometimes for hours, being with hundreds of other people who cannot make their meager pensions last through the month, can be an enjoyable experience or at least an insightful one.

The folks running the Food Pantry are all very nice. They are as helpful as they can be. Most of these folks are volunteers and they know how hard the cost of living increases is making it for everyone, including themselves.

Since all the food is given by donation, the variety changes with each Pantry Day. While they do their best to give out the "Standard American Diet 3 Food Groups: Sugar, Salt and Fat", there are often things available that require a bit more ingenuity to turn into a tasty meal.

I have to use a lot of "ingenuity" these days.

This particular ingenuity dish is very nice. Has lots of uses and can go with many different menus. It can be altered a lot of ways. If you don't like basil, use cilantro or parsley or whatever is in the weekly bag.

Ingredients: Basil Rice Pilaf

Use a Rice Pilaf Mix (aka Rice a Roni) or Make Your Own.

To Make Your Own Pilaf Mix:

• 1 Cup of rice of your choice: jasmine, long grain etc.
• 1/4 Cup of short vermicelli pieces, often sold for soups.

1 tsp of dried onion.
1 tsp of granulated garlic.
1/2 tsp of salt.
2 1/2 Cups of hot water.
2 or 3 Large sprigs of fresh basil, on the stem.
Olive Oil

Preparation:

1. Use a small amount of Olive Oil in a skillet that has a cover. Saute the rice and vermicelli until the vermicelli gets a bit brown.
2. Add the dried onion, dried garlic and salt.
3. Slowly add the 2 1/2 Cups of hot water keeping the liquid at a simmer. Adjust for taste.
4. Place the large sprigs of basil on top and cover.
5. Cook for 15 minutes on the burner at a simmer and 5 minutes off the burner.
6. Once the rice is done, remove the large sprigs of basil. Some of the leaves will remain in the dish.

Serve hot or cold or as a picnic salad with diced tomatoes and a mild vinaigrette.

note: If using canned tomato pieces, drain well. Save the juice for vegetable stock or use it in the vinaigrette.

Basil Rice Pilaf