Corlea’s Rice Pilaf

Rice Pilaf

Pilaf is a dish in which rice is cooked in a seasoned broth

2 tablespoons butter or margarine
1 medium onion, chopped
2 cloves of garlic, finely diced (Or more! We love garlic.)
A big handful of spaghetti
2 cups rice
4 1/4 cups water
Small bushel of kale
2 tablespoons capers
Salt and pepper
1 teaspoon Italian seasoning

In a large pot or saucepan, melt butter to soften the onion and garlic. Break spaghetti into pieces of about 4cm and add to the onions. Over medium-high heat, brown the pasta. Yes, brown it. You’re looking for a rather deep, dark brown, so you’ll have to keep stirring it so that it doesn’t burn. Then add the rice and stir just to coat with the butter. Then add the water, bring it just to the boil, and then turn the heat right down. Cover and slowly simmer for about 25 minutes, or until all the water is absorbed.
Chop the kale up very finely, and add to the warm rice along with the capers and seasonings. Stir through, and serve.
Can also be served cold. I mixed in a little mayonnaise into the leftovers today, and it was delicious!
For dinner, I served the rice with baked cod topped with mayonnaise, slivers of baby spinach and panko crumbs.

Saw the idea on a TV show and made up my version
Prepared, tried and tested by:  Corlea Smit

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