Building block number five is the one issue I have with the whole cooking ahead thing. I think it is just better to make this as needed as rice in my opinion gets yucky after freezing. I thawed some out yesterday and went.. ewwww.. So make this as needed with recipes. Its not that difficult anyways. Just downsize the portions as needed. This recipe makes 15 cups. It is a delightful Pilaf when freshly prepared. I used red onions in mine and really enjoyed it. Again, this is straight from the September issue of Everyday with Rachel Ray.
Rice Pilaf
3 tbsp EVOO
3 onions, cut into 1/2 inch pieces
3 1/4 cups long grain rice
2 1/4 cups chicken broth
4 bay leaves
16 oz frozen peas
1. In a 7 qt dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring often, until golden and translucent, 8-10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20-25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.
Weight Watchers Points= 5 points per cup
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