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Wednesday, July 16, 2014

Cajun Rice Pilaf

This was good....
 
1/4 cup (1/2 stick) of butter
1 cup of chopped onion
1/2 cup of chopped green bell pepper
1/4 cup of chopped celery
1 teaspoon of minced garlic
1-1/2 cups of long grain rice, uncooked
1 tablespoon of chopped fresh parsley
1/2 teaspoon of Cajun or Creole seasoning (I make my own and added more like 2-3 tsp)
Pinch of kosher salt
1/4 teaspoon of freshly cracked black pepper
3 cups of chicken stock or broth, or water

Add the butter to a medium saucepan and melt.
Add the vegetables and saute on medium for about 5 minutes.
Add the rice and cook and stir it over medium heat until it begins to lightly brown.
Add the seasonings and the chicken stock or water, bring to a boil, reduce heat to simmer, cover and let cook about 15 to 20 minutes or until cooked through and most of the water has been absorbed. Use a fork to fluff before serving.
Serve as a side dish.

For the Rice Cooker: Add everything to the rice cooker and add water to the 2-1/2 cup line. Close and set for regular rice. May also skip the saute, add all the ingredients to the cooker and slicing cold butter on top. Give it a good stir to mix well and set for regular rice.

Variation: Use a variety of proteins to make this a main dish meal. Try smoked sausage, andouille sausage, diced ham, cooked chopped chicken, crumbled cooked bacon, raw shrimp, or any combination.

http://www.deepsouthdish.com/2011/07/cajun-rice-pilaf.html?m=1

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