How To Transform Rice From Bland To WOW!
I have always been one of those people who enjoy bland foods…hmm? Bland, why do I like bland foods? Because you can recreate amazing dishes that are full of flavor.
Think of it as a blank canvas, once you add the paint to the blank canvas you get an amazing visual piece of art. Once you add some flavor to the rice, you can create an amazing culinary experience!
Let’s look at rice as an example. It is very bland, but add a bit of salt and it is amazing how much better it tastes. Take it a step further and cook it in some homemade stock, WOW…transformed. Why not take it even one step further and toast the rice to bring out the nutty flavor and add a few veggies and spices…what do you get? This amazing rice pilaf!
There are several ways to make this dish. If you want to soak your rice then follow my instructions on How To Soak Grains and Legumes in this post. When soaking time is complete, drain and rinse and proceed with recipe.
I think you will agree that this is the best organic rice pilaf recipe that you have ever made too. It is simple to make and is packed with flavor!
The Best Organic Rice Pilaf Recipe That I Have Ever Made!
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield: 6 servings 1x
Category: side dish
Method: stovetop
Cuisine: american
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Pin RecipeDescription
The is the best organic rice pilaf recipe that I have ever made!
Ingredients
- 1 cup organic basmati rice or jasmine rice, I used Lundberg Organic Jasmine Rice
- 2 cups homemade chicken or vegetable stock
- 2 tbsp grass fed butter
- 1 small sweet onion, finely chopped
- 2 cups thinly sliced carrots (I used my food processor to get them super thin)
- 1/4 tsp unrefined sea salt
- 1/3 cup chopped celery leaves
- 1/2 tsp dried thyme
Instructions
- Preheat a large skillet that has a lid over medium heat.
- Add butter, onions, carrots and celery leaves and sauté for 4 minutes or until the onions start to get soft.
- Push the onion mixture to the side of the pan and add rice and sauté stirring frequently until the rice starts to turn a little brown, about 3 minutes.
- Add stock, salt and thyme to the hot pan, stir and bring to a boil.
- Once you have reached a boil, turn down to a slight simmer and place the lid on and simmer for 15 minutes.
- After 15 minutes remove rice from heat and let sit for 10 more minutes.
- Remove lid and fluff with fork. Serve immediately
Nutrition
- Serving Size: 1 serving
What Do You Think?
What are some of your favorite ways to enhance bland foods?
Looks amazing… Definitely will have to try this. We love Jasmine rice; mainly because this is the one rice I can actually cook all the way with no trouble, lol! When we have rice with meals, I use stock instead of water but when it is for breakfast, I use apple juice, throw in some raisins, and add a little cinnamin and honey; my daughter loves it. Ok. I am rambling, lol! Sorry. Thanks for the recipe. 🙂
I’ll add my two cents in like I usually do:) Eliminate white rice in your diet. Substitute quinoa, bulgur, millet etc. If you must use rice, use only whole grain brown rice.
I have issues with brown rice, it has to much fiber for me and I bloat up quite a bit and feel terrible afterwards..so brown rice doesn’t work for me. If soaked properly I digest white rice just fine, and it settles better for me. I do believe we are all different and it is important to find what works for you. Thanks so much for your two cents Chef Art, I always look forward to your knowledge and experiences! 🙂
I made this with organic jasmine rice…omg it was good, I got a thumbs up from the six year old despite all the veggies in it, she didn’t even mention it! Awesome recipe, thank you!
I am so glad that you enjoyed it! Pretty easy to make isn’t it?
Looks so good, I may make it tonight! Would this go well with a steak??
Absolutely Courtney!! Yum! 🙂
This was an absolute favourite at dinner time last night, Thanks a million for this great recipe 🙂
I’ve been looking for a simple rice pilaf recipe to try and found yours. I’m going to try it tonight because the photograph looks delicious! I’ll be using basmati rice because it’s in the pantry. Will let you know the results! (Can’t wait for dinner 🙂
So simple and delicious! I used jasmine rice and shredded carrots. Great flavor.
so happy you enjoyed it!
I used brown Basmati Rice, It took 40 minutes to cook and was wonderful
Just curious if the 2 cups carrots is correct? Seems like a lot. Have mine cooking right now so will soon sample 🙂
Just a side note on brown rice…it contains the highest amount of arsenic from what I’ve read, compared to white. Not sure why that would be, but I always rinse my rice well and avoid rice from certain places.
Gosh this was good!! I used fresh herbs and it made my kitchen smell like heaven! I doubled the recipe and made enough for two for 5 nights.