THIS DISH IS INCREDIBLY SIMPLE BUT MOUTHWATERINGLY DELICIOUS. IT IS A GREAT SIDE, AND A PERFECT VEGETARIAN ENTREE. IT ALWAYS EARNS RAVE REVIEWS AT POTLUCK DINNERS, AND IT EVEN TASTES GREAT COLD OR AT ROOM TEMPERATURE AS A RICE SALAD! (NOTE: THIS DISH IS FAT-FREE.)

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Name: DIAMOND'S RICE PILAF
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: AMERICAN ITALIAN
Ingredients: 2 cups MILAGROSA RICE (MEDIUM-GRAIN JASMINE SCENTED); 2 1/2 cups WATER BOILING; 1 1/2 teaspoons SALT OR TO TASTE; 1 teaspoon BLACK PEPPER FRESHLY-GROUND, OR TO TASTE; 1/2 teaspoon GRANULATED GARLIC; 1 teaspoon OREGANO OR TO TASTE; 1 teaspoon BASIL OR TO TASTE; 1/2 cup DEHYDRATED VEGETABLE FLAKES (AVAILABLE IN BULK FOO; 1 VINE-RIPENED TOMATO FINELY DICED (ABOUT 1 CUP); 1 medium SWEET GREEN BELL PEPPER VERY FINELY DICED (ABOUT 3/4 CUP); 1/2 cup MUSHROOMS FINELY DICED (OPTIONAL)

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INGREDIENTS

2 cups MILAGROSA RICE ; (MEDIUM-GRAIN JASMINE SCENTED)
2 1/2 cups WATER ; BOILING
1 1/2 teaspoons SALT ; OR TO TASTE
1 teaspoon BLACK PEPPER ; FRESHLY-GROUND, OR TO TASTE
1/2 teaspoon GRANULATED GARLIC
1 teaspoon OREGANO ; OR TO TASTE
1 teaspoon BASIL ; OR TO TASTE
1/2 cup DEHYDRATED VEGETABLE FLAKES ; (AVAILABLE IN BULK FOO
1 VINE-RIPENED TOMATO ; FINELY DICED (ABOUT 1 CUP)
1 medium SWEET GREEN BELL PEPPER ; VERY FINELY DICED (ABOUT 3/4 CUP)
1/2 cup MUSHROOMS ; FINELY DICED (OPTIONAL)

Servings

INSTRUCTIONS

1. HEAT A MEDIUM-SIZED SAUCEPAN OVER HIGH HEAT.

2. ADD RICE AND TOAST LIGHTLY, STIRRING CONSTANTLY.

3. ADD WATER, DEHYDRATED VEGETABLE FLAKES, SALT, PEPPER AND DRIED SPICES. (IF USING FRESH HERBS, DO NOT ADD THESE HERE - STIR IN AT THE END, WHEN FLUFFING RICE, TO AVOID LOSS OF FLAVOUR.)

4. ADD BELL PEPPER AND MUSHROOMS.

5. BOIL OVER MEDIUM-HIGH HEAT FOR ABOUT FIVE MINUTES, THEN ADD TOMATOES.

6. CONTINUE BOILING UNTIL WATER IS ALMOST GONE. WHEN ONLY OCCASIONAL BUBBLES RISE TO THE SURFACE, TURN HEAT TO LOW AND COVER POT.

7. STEAM GENTLY OVER LOW HEAT FOR 10 MINUTES, THEN TURN OFF HEAT, REMOVE POT TO COOL BURNER OR TRIVET, AND LEAVE COVERED TO ALLOW RICE TO STEAM FOR ANOTHER 10 TO 15 MINUTES.

8. UNCOVER POT AND FLUFF RICE GENTLY WITH FORK OR WITH A LARGE SERVING SPOON.

9. SERVE HOT AS A SIDE DISH OR VEGETARIAN ENTREE, OR SERVE COOL OR AT ROOM TEMPERATURE AS A RICE SALAD. IF SERVING AS A SIDE DISH, RICE PILAF WORKS WELL WITH GRILLED CHICKEN BREASTS, ROAST LAMB OR PORK CHOPS.

NOTES

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DIAMOND'S RICE PILAF

2 cups MILAGROSA RICE (MEDIUM-GRAIN JASMINE SCENTED)
2 1/2 cups WATER BOILING
1 1/2 teaspoons SALT OR TO TASTE
1 teaspoon BLACK PEPPER FRESHLY-GROUND, OR TO TASTE
1/2 teaspoon GRANULATED GARLIC
1 teaspoon OREGANO OR TO TASTE
1 teaspoon BASIL OR TO TASTE
1/2 cup DEHYDRATED VEGETABLE FLAKES (AVAILABLE IN BULK FOO
1 VINE-RIPENED TOMATO FINELY DICED (ABOUT 1 CUP)
1 medium SWEET GREEN BELL PEPPER VERY FINELY DICED (ABOUT 3/4 CUP)
1/2 cup MUSHROOMS FINELY DICED (OPTIONAL)

1. HEAT A MEDIUM-SIZED SAUCEPAN OVER HIGH HEAT.
2. ADD RICE AND TOAST LIGHTLY, STIRRING CONSTANTLY.
3. ADD WATER, DEHYDRATED VEGETABLE FLAKES, SALT, PEPPER AND DRIED SPICES.  (IF USING FRESH HERBS, DO NOT ADD THESE HERE - STIR IN AT THE END, WHEN FLUFFING RICE, TO AVOID LOSS OF FLAVOUR.)
4.  ADD BELL PEPPER AND MUSHROOMS.
5. BOIL OVER MEDIUM-HIGH HEAT FOR ABOUT FIVE MINUTES, THEN ADD TOMATOES.
6. CONTINUE BOILING UNTIL WATER IS ALMOST GONE.  WHEN ONLY OCCASIONAL BUBBLES RISE TO THE SURFACE, TURN HEAT TO LOW AND COVER POT.
7.  STEAM GENTLY OVER LOW HEAT FOR 10 MINUTES, THEN TURN OFF HEAT, REMOVE POT TO COOL BURNER OR TRIVET, AND LEAVE COVERED TO ALLOW RICE TO STEAM FOR ANOTHER 10 TO 15 MINUTES.
8.  UNCOVER POT AND FLUFF RICE GENTLY WITH FORK OR WITH A LARGE SERVING SPOON.
9. SERVE HOT AS A SIDE DISH OR VEGETARIAN ENTREE, OR SERVE COOL OR AT ROOM TEMPERATURE AS A RICE SALAD.  IF SERVING AS A SIDE DISH, RICE PILAF WORKS WELL WITH GRILLED CHICKEN BREASTS, ROAST LAMB OR PORK CHOPS.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 4

Calories: 21
Calories from Fat: 2 (10%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 9.9mg		0 %
Potassium 191mg		5 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 3.1g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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REVIEWS

DIAMOND99

1. IF YOU PREFER, YOU CAN ADD A TEASPOON OF BUTTER TO THE RICE AS YOU FLUFF IT - IT WILL MELT INTO THE DISH, GIVING IT A RICHER TASTE. 2. TRY USING FRESH HERBS IN THE SUMMER - YOU CAN ADD ANY COMBINATION YOU CHOOSE. IF YOU WOULD LIKE TO REPLACE THE DRIED OREGANO AND BASIL WITH FRESH, USE 1 TABLESPOON OF EACH FRESH HERB (OR TO TASTE). REMEMBER TO ADD FRESH HERBS AT THE END, WHEN FLUFFING THE RICE - IF YOU ADD THEM EARLIER, THEY WILL LOSE THEIR TASTE! [I posted this recipe.]

13y