Universal Pilaf - a recipe

I thought I would share another one of my favorite recipes. This one comes from The Tightwad Gazette, and is one we have used many times. It is a great way to use up leftovers, stretch a small amount of meat into a family meal, or make a side dish that doesn't include ingredients you can't pronounce. You can also use this as a back up no-brainer dinner when you just can't seem to get it together. (We all have days like that, right?)

If you are interested in the nutritional information for whatever concoction you come up with, you can always plug the recipe in to a website like SparkRecipes.

Universal Pilaf

Grain: 2 cups
(suggestions: uncooked brown* or white rice, bulgur, couscous, or other favorite grain.)

Fat: 2 Tablespoons
(Suggestions: olive oil, butter, vegetable oil or other favorite oil.)

Base Vegetable: 2 or 3 cloves diced garlic and one of the following cut up: one small onion, three shallots, or one small leek (white part only.)

Liquid: Two cups vegetable broth, chicken broth, cooking water from boiled vegetables or water.
Meat or protein (omit if using the pilaf as a side dish): From 1/2 to 2/3 cup skinned chicken (may be diced and boned or left whole) tuna, cooked white fish, hamburger or cheap steak cut into cubes.

Additional vegetables: About 1/2 cup frozen or fresh peas, cut-up carrots, frozen corn, green peppers, celery, and/or any other favorite vegetable except for leafy greens and potatoes.

Seasonings: Salt, pepper, chervil, parsley, whatever works well with chosen ingredients.

Directions: Heat fat in a large cast-iron or non-stick skillet. when hot add the base vegetable and fry until golden and translucent. Add the meat and brown (but if using tuna don't add at this point). Add the grain and fry for a minute or so to coat it with the fat. Add the liquid and bring to a boil (add tuna now). Add the other vegetables, season, stir, return to a boil, lower the heat so it just simmers, and cover. Check it often; if using whole grains, it will take up to 40 minutes to cook, while white rice only takes about 15 minutes. Don't stir too much. When the liquid is completely absorbed, it is done. Stir, season to taste, and serve.

*Be aware that if you use brown rice it will take longer to cook and possibly need more liquid. Keep a close eye on it the first time you make it.

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