Rice Pilaf

This is an incrdibly flexible dish, you can use any vegetables you like. If you don't have a food processor you can chop the vegetables finely by hand.

-Finely chop half an onion and half a fennel bulb in a food processor.

-Heat 1 TBS olive oil in a medium sized sauce pan.  

-Add the fennel and onions and cook until wilted, about 3 minutes, stirring often.

-Clean 1 bunch of beet greens then finely chop them in the food processor.

-Stir in 2 cloves of chopped garlic and the beet greens and cook 1 minute more.

-Add 1.5 cups of brown rice and stir to coat, about 2 minutes.

-Stir in a scant 3 cups of chicken or vegetable broth and cover.

-Add a tsp of Celtic sea salt. (If your broth is salty, add less.)

-Bring to a boil, then simmer on low for 60 minutes until rice is tender and all the water has been absorbed. 

-Let sit for 10 minutes covered, then fluff with a fork before serving.


Orange and Pistachio Pilaf from Food from Plenty by Diana Henry

-Put 1½ cups of basmati rice in a sieve and rinse until water runs clear.

-Cut the zest off of 1 orange avoiding/cutting off the white pith.

-Cut the zest into fine julienne.

-Squeeze the juice of the orange and set aside.

-Finely chop 1 fennel bulb.

-Heat 1 TBS of butter in a heavy saucepan over medium heat.

-Add the fennel and sauté until pale gold, about 7-10 minutes.

-Chop up 4 cloves of garlic and add to the fennel, sauté another 2 minutes.

-Add the drained rice and stir until beginning to toast.

-Pour in 3 cups of chicken or vegetable broth and the orange juice, cover and bring to a boil.

-Simmer for 15 minutes, then let sit off the heat for 10 before uncovering.

-Grate 3 carrots.

-Melt 2 TBS butter in a saucepan and sauté the carrots for 2 minutes until slightly softened.

-Stir in the orange zest and 2 tsp honey.

-Chop up ¼ cup unsalted pistachios.

-Cook until slightly caramelized and then add the pistachios and 3-4 TBS chopped cilantro or basil.

-Fork the carrot mixture into the rice and serve immediately.