This Rice Pilaf recipe, yielding eight 4 oz servings, offers a vibrant and aromatic twist to the classic dish. It calls for 2 cups of jasmine rice, delicately rinsed in cold water for purity and lightness. 1.5 tablespoons of olive oil, used to sauté the vegetables, infuses a gentle, fruit-laden richness to the mix. A medley of finely diced sweet onions, green bell pepper, and celery (each a 1/3 cup) creates a multifaceted base that marries well with the grain. The inclusion of 3.5 cups of vegetable stock introduces a hearty depth of flavor, further enriched by half a cup of Bella Sun Luci Original BM mix, a touch that adds an intriguing blend of tomato and herb undertones. Seasoned with kosher salt and black pepper to taste, and finished with a sprinkle of freshly chopped Italian parsley, this rice pilaf is both a feast for the eyes and the palate. Cooked low and slow to ensure every grain absorbs the broth, it's a warm, comforting dish meant to be served immediately after fluffing, while still brimming with flavors.
Ingredients
- 2 cups jasmine rice, rinsed in cold water
- 1/2 tbsp olive oil
- 1/3 cup sweet onions, small dice
- 1/3 cup green bell pepper, small dice
- 1/3 cup celery, small dice
- 3 1/2 cups vegetable stock
- 1/2 cup bella sun luci original BM mix
- kosher salt to taste
- black pepper to taste
- 2 tbsp italian parsley, chopped
Method:
- Heat skillet, add olive oil, sauté onions, peppers & celery for 2 minutes to release flavor.
- Add rice and sauté for 2 minutes.
- Add BM mix, salt & pepper, simmer 2 minutes.
- Add vegetable stock, bring to low boil, cover, turn heat to low and cook for 20 minutes.
- Check rice to make sure all liquid is absorbed, fluff add parsley, check seasoning, serve warm.
