This is a nice classic pilaf, I liked it a lot. I scaled to 4 servings and used about 3/4 of a green bell pepper. Never could taste the pepper, so next time I'll either skip it altogether or add more. I used chicken broth instead of vegetable, and used brown Jasmine instead of white rice. In pilafs I always like to saute the raw rice with the vegetables for a few minutes before adding the liquid, It seems to give it a better texture and better separation when the grains are lightly coated in oil. Because both rices needed a a long cooking time I put them both in the sauce pan at the same time. Turned out they needed longer to cook, I think a little more then an hour. Mushrooms and toasted almonds would be great in this. I'm happy with this one, it made for a nice side dish to pork tenderloin.
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This is a nice classic pilaf, I liked it a lot. I scaled to 4 servings and used about 3/4 of a...