Monday, June 7, 2010

Rice Pilaf with Basil

Here is my take on Rachael Ray's Arugula and Basil Rice Pilaf which I found in her "365: No Repeats" cookbook and adapted it because of a lack of ingredients.  I love it and think that it's a great summer recipe that can serve as a side dish or stand on it's own if that's what you want.  Enjoy!

  • 1 3/4 cup water
  • 1 tablespoon butter
  • 1 box of Rice Pilaf
  • 15 leaves of fresh Basil, shredded or torn

Heat the water and butter in a medium size pot until it is boiling.
Add the Rice Pilaf, both rice and seasoning, to the water.  Reduce the temperature and simmer for 18 minutes, covered.
Remove from heat.  Add the basil and fluff with a fork to mix everything together.

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