Monday's Menu

A lot of times I don't really make rice as a side dish unless it's one of those kinds that come in the little packets. Otherwise, rice tends to go into some dish that I have.

The other day I tried this recipe. It won't blow your mind but it does give just a nudge of flavor to regular old white rice. If you don't want the preservatives in those little packets but do want something that will accompany pretty much any main dish, this might be what you're looking for.

Again, most people would probably consider this kind of bland but the point of it is not to overwhelm you with a flavor effectively killing whatever your main dish is but to act as a background for your meat.

I found the original recipe here. So enjoy.


Onion Rice Pilaf

3/4 small onion, chopped
1 1/2 Tablespoons butter
1 1/2 cups uncooked rice
2 1/4 cups chicken broth
3/4 - 1 cup sliced almonds (optional)

Heat the butter in a skillet over medium heat. Stir in the onion and cook until soft and translucent. Toss almonds in butter and onion mixture. In a small saucepan, combine and bring rice, onion/almond mixture, and broth to a boil. Reduce heat, cover and simmer 30 minutes. Remove from heat, allow to cool slightly, then fluff with a fork.