The Tomato Basil Rice Pilaf

When your 6 year old eats a dish and goes back for seconds, you KNOW you succeeded in your meal planning for the night. LOL. That’s how I felt when I made this rice dish. My daughter LOVED it, and so, I would like to share it here with you today. The Tomato Basil Rice Pilaf goes very well with my Seasoned Baked Catfish with Lemon recipe posted on the blog before this one. This is a great vegetarian and fasting dish, so I hope you enjoy it as much as we do. This recipe serves 6. Here we go…..
1/2 cup seasoning blend (found in your grocer’s produce section-chopped onions, celery, bell peppers, parsley)
4 teaspoons vegetable oil (OR if not fasting, then use extra virgin olive oil)
1 1/2 cups of parboiled white OR parboiled brown rice
3 cups water
1 teaspoon salt
fresh cracked pepper
1 teaspoon dried basil (OR 1 tablespoon fresh basil, chopped)
1/2 teaspoon paprika
2 cloves garlic, minced OR jarred garlic, about 1 teaspoon
10 little cherry OR grape tomatoes, cut in half
non stick pan
In non stick pan, add your oil and seasoning blend, and saute’ on medium for about 5 minutes. Add your rice (no water yet), and saute’ it for about 2 minutes. Being careful not to splatter yourself, add water a little at a time and blend well. Now add your salt, pepper, basil, paprika, and garlic. Cook rice mixture, covered, on medium low, for 20 minutes, adding tomatoes in rice during last minute of cooking (adding them at the end will keep them nice and plump and in tact, while still softening them up for delicious little bursts of what tastes like oh-so-good sweetness). I hope you enjoy this dish as much as we do. :o)
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2 responses to “The Tomato Basil Rice Pilaf

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