Sunday, February 7, 2010

Day 38: Herb Rice Pilaf

Just a quick post today--I got out of bed late and I have to hurry! Today's recipe is another great side dish.
Herb Rice Pilaf
10" dutch oven
1 cup uncooked long grain rice
1 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 Tbs. parsley
1/2 tsp dried thyme
1/4 tsp. rubbed sage
1/4 tsp. pepper
3 cups water
In your DO cook the rice, celery and onion in butter, stirring constantly until rice is lightly browned. I used 15 coals for that. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 15 minutes using 14 coals on the bottom and 7 on top. Remove from heat and let stand, covered for 10 minutes. 6 servings.
The Finished Product

What I Learned

This just gets easier every time I do it. This worked like a charm and the DO flavor made this sooo good.

The Review

Here is another dish that was made for the DO. It tasted great, and was really easy. I think 1 cup of celery was too much. Next time I will cut it down to maybe 3/4. Some toasted almonds would also be good in this. Grade: B.


  1. Toni,
    Amazingly, rice dishes are some of the best recipes for cooking in a Dutch oven because the Cast iron retains heat so well and you can take the Dutch oven off the heat after adding the rice to boiling water, after just 5 minutes and let it rest, covered untouched for an additional 15 to 18 minutes for perfect and fluffy rice every time. I love using my Dutch oven for rice its not as difficult as many make it sound like.

  2. I've shied away from rice dishes as I seem to have a problem getting the rice cooked all the way through. I think Dave's suggestion. :)


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