Saturday, May 24, 2014

Confetti Rice Pilaf

Yay! It's finally here in North Iowa...


And so along with that comes graduations, Memorial Day, Fathers Day and then it's SUMMERTIME.

We just celebrated our third child's High School Graduation. It just amazes me how that smiley, happy, bright little red headed girl grew up so quickly into the beautiful, intelligent, TALL and soon to be Pre-Med College student.

She had a gorgeous day for her Graduation Open House and lots of friends came to wish her congrats and acknowledge her accomplishments. One of the items we served were the Veggie cups I had on an earlier post...

They're so pretty and refreshing.

We had a lot of vegetables leftover and what did I make with them?

                                Confetti Rice Pilaf

Start out by sautéing all those yummy vegetables that you've now chopped. 
Add in onions and garlic.

Then add in the rice and sauté that as well until it's translucent.

Next pour in the chicken broth and I also added white wine. Cover and simmer for 20 minutes and then let sit for another 10 minutes undisturbed. 

And voila! 

Behold the magic of an easy Rice Pilaf.

2 tbsp olive oil
2-3 cups chopped peppers and celery
1/2 cup chopped red onion
1 garlic clove, micro planed or pressed
1 1/2 cups long grain rice
2 cups chicken broth
3/4 cup white wine
1 tsp salt & pepper

In a large sauté pan, heat the oil over medium heat.
Add in peppers and onion and sauté for 4-6 minutes, until softened slightly.
Add in garlic and rice and sauté for 1-2 minutes longer. 
Add in broth and wine and bring to a boil. Reduce to a low simmer, cover tightly and cook for 20 minutes. 
Remove from heat, undisturbed and let rest for 10 minutes. 
Fluff and serve.


This recipe is shared on My Link Parties

Also shared on Weekend Potluck 

and FoodieFriendsFriday