The Frugal Kitchen: Easy Rice Pilaf

I just noticed that almost all of my recipes start with "Easy".  Oh well, the life of a busy mother.

Easy Rice Pilaf Ingredients

White or brown rice, as much as you need for your family
Chicken Stock, follow rice instructions for the amount of needed liquid
1/2 cup cashews
1/2 cup raisins
1 cup diced carrots or 1 8oz can petit peas
salt to taste
2 Tbsp. olive oil
1 scallion finely diced

In a skillet add oil, scallion and carrots.  Cook until lightly browned.  I used my rice cooker for this recipe, but you can use any pot or pan that you normally use for rice.  Add rice, stock, cashews, raisins, salt and all the ingredients from the skillet.  Cook as you would normally cook rice.  Fluff rice pilaf and serve with meat or vegetables.

This dish allows for a variety of substitutions.  Use the stock, nuts and vegetables of your choice.  You can vary the dish based on the type of protein you are serving.  I served the pilaf with some reheated, left over chicken.

Enjoy!

God bless,
Pam

Leftover Fried Rice

Here's is a recipe I developed to use up leftover vegetables and meat.  It's for when you have those little bits that aren't enough to reheat by themselves.

INGREDIENTS:

4-5 cups cooked rice
Any meat or vegetables diced
1 small onion diced
1 1/2 tsps. finely grated ginger
2 minced garlic cloves
2 Tbsp. soy sauce
2 Tbsp. fish sauce
1 tsp. sesame oil
2 eggs
2 Tbsp. canola oil


INSTRUCTIONS:

Heat oil in nonstick wok or large nonstick pan.  Add onions and stir until translucent.  Add meat and vegetables and stir until cooked through.  Add garlic and ginger, cook stirring for a minute, then add rice.  Mix well, add soy, fish sauce and sesame oil, then stir.  Push everything to the side and break eggs into empty side of wok.  Slightly scramble eggs, then mix into other ingredients.

Do all of your prep work in advance.  This moves fast and you don't have time to chop or measure while cooking.  Enjoy!

God bless,
Pam