This is my go-to rice pilaf side dish. It pairs well with just about every kind of meat, is simple to throw together, is gluten- and wheat-free, and it sneaks extra nutrients into picky eaters if you have them. Add even more vegetables if you like, such as peas and carrots or finely chopped celery. It makes a delicious breakfast, too, if you serve it with a couple of poached eggs. It’s easy to make a large batch for gatherings or potlucks.
Simple Rice Pilaf (serves 4-6)
1 C uncooked jasmine rice
2 C homemade chicken or beef stock
unrefined salt, to taste
1/4 C blanched silvered or sliced almonds
8oz. button mushrooms, sliced
4-5 green onions, greens and whites, chopped
If using a rice cooker, put your rice and broth in first to make sure the measurements match up with the cooker’s measurements (you’re going for 2 cups of cooked rice). Add a few good shakes of salt and the rest of the ingredients. Stir up and set to cook on its normal setting. When finished, gently stir and fluff up the rice. Serve with a thick pat of grass-fed butter.
If using a saucepan, warm it up on medium-high heat, melt a pat of butter inside, and add the dry rice. Have the measured stock nearby. Stirring and turning constantly, cook the rice until it smells nutty and toasty. When you see grains turning golden brown, pour in the stock and add a few shakes of salt. Stir in the rest of the ingredients and bring to a boil.
Once boiling, cover with lid, reduce heat to low, and let simmer for 20 minutes. Then turn heat off and gently fluff rice so all ingredients are evenly incorporated. Serve with a thick pat of grass-fed butter.