I have such a love-hate relationship with rice, especially when it comes to the kids. Our kids have always been big fans of rice, but it seems like that love is strongest when they are babies. Tonight, I found out that is true with Jill as well. And as I found that out, I was also reminded of the exact reason for my love-hate feelings.
If you don’t now what I’m talking about, just give a bowl of rice to a one-year old and you’ll quickly see! Rice…everywhere! While 98% of it made its way into Jill’s mouth, that 2% sure can make a mess. I took her out of her highchair and there was rice stuck to her head, her shirt, her pants, the highchair and countless other places. And let’s not even talk about the floor!
Oh well, I guess I should just be happy she is such a good eater and remember that by the time she’s in a regular chair with the rest of the table, she’ll be able to pick up her own messes. (Because it never really stops with little kids and rice, does it?)
This rice has an incredible flavor. It’s like each grain is infused with a subtle onion taste and the spices just all tie together perfectly. Everyone around the table agreed that it was some of the best rice we’ve ever had. I’m so glad that there are leftovers that we’ll get to enjoy for lunch!
2. Slowly add the rice and continue cooking for 3 minutes, stirring frequently. Pour in the chicken stock, increase heat to high and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes, until stock is absorbed and rice is tender.
Double Onion Rice Pilaf
- 3 tbsp butter
- 1 yellow onion, diced
- Salt and pepper, to taste
- 1 bunch green onions, sliced
- 2 cup rice
- 4 cup chicken stock
- Melt butter in a large skillet. Add onion and season generously to taste with salt and pepper. Cook over medium-low heat for about 8 minutes, until translucent. Add the sliced green onion and cook an additional 2 minutes.
- Slowly add the rice and continue cooking for 3 minutes, stirring frequently. Pour in the chicken stock, increase heat to high and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes, until stock is absorbed and rice is te