Pilafi....as promised

Yesterday I shared with you a wonderful cookbook written by Debbie Matenopoulos called "It's All Greek to Me".  The publisher, BenBella Books, even provided a free copy for me to raffle off to one of my lucky readers.  Click here to enter.

The entree I served last night were the Greek Meatballs in Tomato Sauce and they were delicious!!! At Debbie's suggestion, I served them over Pilafi. A perfect meal....there were no leftovers, so that tells you how wonderful it was.

The Pilafi (Rice Pilaf) was the easiest version I have ever made.  The only adaptation I made was to use some colorful shredded carrots that I had been provided by Grimway Farms, who are sponsoring our next fun event #BrunchWeek 2015.  Oh, and I didn't have flat leaf parsley so I used the curly stuff and I didn't have a 1/2 c. so I used a 1/4 c.  That's it....other than that I followed the easy peasy recipe and it was perfect, I wouldn't change a thing.

Saute up your carrots, bay leaf and onions in olive oil over med heat for a few minutes.

Add the rice, stir and cook until rice is translucent.

Add broth, bring to a boil, stir rice mixture, cover and place in the preheated oven.

Let it bake for the next 30 minutes.

Remove from oven, add the parsley, fluff with fork and serve.

Pilafi (Rice Pilaf with Carrots and Parsley)

 from It's All Greek to Me

1 1/2 c. long grain white rice, rinsed

2 T. olive oil

1 med onion, diced

2 carrots, diced (I used a 1/2 bag of shredded carrots)

1 bay leaf

2 3/4 c. vegetable or chicken broth (I used homemade chicken broth)

salt to tast

1/4 c. parsley, chopped

Preheat oven to 375*.

Heat the olive oil in an oven safe dutch oven over medium heat.  Add the onion, bay leaf and carrots. Saute until the onion is translucent and the carrots begin to soften (4-5 minutes) stirring often.  Add the rice.  Stir to coat with oil and cook until rice turns an opaque white, about 2 minutes.  Pour in the broth and salt.  Increase heat to high and bring to a boil.  Stir once, cover and place in preheated oven for 30 minutes or until all liquid has been absorbed.  Remove from oven, add parsley and fluff with a fork before serving.  Print Recipe