We have our families to thank for a lot of our recipes — Val’s Chili Mayo, The Queen’s Sangria and Swiss Chard Crostini, Becky’s Brussels, and now, this. This one hails from The Evergreen State where Z’s sister, when not chasing after her two teeny tiny ones or blogging herself, somehow manages to find time to cook! This is her recipe Two Cooks style.
Adrianne’s Rice Pilaf
1 1/2 c rice
3 cups veggie broth
1/4 lb cremini mushrooms
1 small onion
2 cloves garlic
1/2 tsp salt
1/2 tsp oregano
1 tbsp butter
1 tbsp olive oil
Start by chopping the onions and mushrooms into 1/4 inch cubes. Sautee the mushrooms, onion and garlic until softened in 1 tbsp of butter and olive oil.
Heat up the broth and rice in a covered sauce pan. Add the salt, oregano and mushroom mixture, cover and simmer. Enjoy!
Thanks, Adrianne!!!
WOW!! I’ve never been mentioned in someone else’s blog before!!! This is the highlight of my day! You guys are the best! Your version sounds delicious and much healthier. It also solves my problem of cooking it in a too-small rice cooker and having everything boil over and making a humungo mess. I’m going to have to try this soon. Thanks, Z&A!! P.S. When you say I am “blogging myself,” it sounds like I am hitting myself with a blog, which is pretty much how I feel on a daily basis, so that is awesome!!
YOU are the best! And that’s what we meant. Go blog yourself.
HAAAA!!! You’re the best!!!
When you make rice in a sauce pan (rather than a rice cooker), do you need a pot that has a cover with a small hole in it (for steaming?).
Nope — we just have normal pots with normal lids… the steam gets out enough.
Thanks! i’ll try it! :D