Rice Pilaf

rice pilaf

Classic side for a week night meal or a holiday gathering. Easy and make ahead too!

Rice Pilaf

1 cup Royal Blend or Wild + Basmati Rice Mixed
1 1/2 cups Veggie or Beef Stock
Salt & Pepper
1/4 cup Angel Hair Pasta (broken into 1 inch pieces)
1 teaspoon Olive Oil
1 teaspoon Dried Sage
1/2 teaspoon Garlic Powder
1/2 cup Toasted Nuts (Almonds, Pine Nuts, Cashews etc.)

Combine the rice, pasta, olive oil and the stock and bring to a boil.
Add the salt and pepper to taste. Add the dried sage and garlic powder.
Turn the heat to low and cover with a tight fitting lid.
Simmer for 10-13 minutes or until all the liquid has been absorbed and the rice and pasta is tender. Fluff with a fork and set aside or cool and place into the fridge if making ahead.

In a large fry pan warm the toasted nuts over a medium heat until aromatic but not burned. Add the prepared rice/pasta and toss gently with a fork until warmed through. Add a bit of hot stock if the rice seems to want to stick together.

Serve along side any meat main dish or, add chick peas or cannellini beans for a vegetarian option.

Serves 3-4 as presented above but recipe can be doubled for 6-8 servings.

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