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Easy recipe to make. So much flavor! A big hit for everyone!
I made this and added a small red pepper, chopped, and a grated carrot. It was a fantastic hit. I made it again as a casserole and added spiced sausage cut into bite sized pieces and was a favorite of everyone. I also cooked this in the microwave.
Can I use brown rice??
Brown rice absorbs more water and takes longer to cook, so you’ll need to make some adjustments if you want to use brown rice. Refer to the water to liquid ration on the package and go from there. Hope that helps, Chris.
Lovely recipe! Perfect as a side dish or light vegetarian meal. Will definitely cook again! Thanks for sharing
Excellent! Best rice I’ve ever had. I added some mushroom otherwise made exactly as written.
So for the stock, you mix it with water? 2 cups of stock and whatever amount of water your rice calls for? I think I’m reading this wrong. Please help!
Hi Nick, the amount of liquid you add to the rice depends on the particular rice you are using. So you need to look at your rice package. For the liquid amount called for on the package, you can use all stock or a mixture of stock and water. The more stock, the more flavorful your rice will be.
I had the 2 cups of long grain rice and added 4 cups of stock, no water.
This looks delicious & I’m wanting to make this tonight, but I noticed that the recipe calls for Chicken stock, but later you mentioned broth… is one better than the other ?
Hi Brooke, I use the words interchangeably. You can use either for this recipe. Broth and stock are not mutually exclusive. Broth refers to the actual liquid. Stock refers to the use of the liquid to build something else. Commercial boxed or canned broth is typically seasoned and ready to eat as is. Commercial boxed or canned stock typically doesn’t have as much seasoning. I usually use my own homemade stock for recipes, and often refer to the liquid as broth.
The box says use a 2 quart casserole. This is probably silly but can I use a 1 1/2 quart casserole instead so I do not have to buy a new one?
The recipe says specifically to use a 2-quart saucepan, so unless you like to flirt with your pilaf boiling over and making a mess, your best option is to halve the recipe so it safely fits in your 1-1/2 quart casserole. Good luck!
Delicious. I switched to homemade beef stock and added mushrooms and celery.
Amazing! Good easy rice recipe.
I used diced mini peppers instead of onions to go with the garnish on my pork tenderloin as well as some chopped cooked bacon. I omitted the salt. It was the best rice I’ve ever had and my husband bought me earrings!! Lol He wants this to be our go to rice.
Can I make this in advance and warm it up in the oven?
Hi, Lynn — I would just warm it up in the microwave or on your stovetop, but wait until until just before serving to add the parsley.
Great side dish instead of salt and pepper I added a t.spoon of lawrys season salt. Loved it
Loved! I was really happy it didn’t have butter as many others do. This turned out to be an excellent side. 5 stars!
lol that’s what my hubby says about me. He says I never make the same thing twice!! I beg to differ, but then again, ya know. Your mom sounds like someone I’d get along with. :)
Delicious! Fluffy and full of flavor. I used a bit less onion.
Thank you for sharing this recipe. Sooooo delicious!!!
Fantastic!!! Made it for a dinner party, everyone loved it
YUM!!!! I halved the recipe (except fot the onion) and baked it in an 8×8 baking dish. This came out PERFECT!. I can’t believe the flavor that came out of just those few ingredients…sooo good! I will def be making this delicious rice again! Thanks for sharing. :)
This was delicious and my entire family loved it! I used half olive oil and half butter and the yellow onion. I did not have any cayenne on hand so I used smoked paprika, which added a nice mild smokey flavor. This one will become a regular. Thanks for sharing.