Friday, July 11, 2008

Food Storage Friday - Rice Pilaf

Since we are gathering rice for our long-term storage this month, we thought it would make sense to give you some rice recipes!

Here's our lineup of ingredients for rice pilaf (complete recipe is at the bottom of this post):

Salt, pepper, rice, boullion cubes, 1 can peas, 1 can green beans, 1 can chicken, 1 onion

First, heat some oil in a skillet

When it's warm, pour the rice in and start browning it.

Meanwhile, start heating 4 cups of water and 4 boullion cubes in another skillet (or you could just use chicken broth. I prefer boullion cubes because they are great for food storage).

Be sure to stir the rice often so it doesn't burn.

Meanwhile, your broth should be getting hot. Let it boil.

When the rice is browned, pour it into a casserole dish. As you can see here, mine wasn't TOO brown, but some of the pieces were burning so I decided that it was enough.

Pour the boiling broth into the casserole dish with the rice.

It will completely cover the rice.

Now, cover with aluminum foil and bake at 375 for 30 minutes.

While it's baking, cut up your onion. The recipe I found actually calls for dried onion, which is great to have in your food storage, but I didn't have any so I just used a regular onion.
After 30 minutes, your rice should look like this.

Next, just mix in your canned meat, veggies, and almonds (optional). As you can see in the picture, I threw in a can of corn at the last minute. Put it all back in the oven uncovered for 30 more minutes.

Rice Pilaf (serves 6-8)
2 c rice
4 c liquid (chicken or beef broth, whichever you prefer)
4 Tbsp oil
2-3 cans veggies (your choice)
1/4 c dried onions (or 1/2 onion)
1 can chunk turkey/chicken/beef (your preference - match to whatever broth you used)
3/4 c slivered almonds (optional)
salt/pepper to taste


Set oven to 375 degrees.

Heat oil in skillet. Add rice and brown for a few minutes, stirring often. Meanwhile, put your broth in a pot and set it to boil.

Place browned rice in casserole dish, and cover with the boiling broth. Cover and bake 30 minutes.

After 30 minutes are up, take the rice out of the oven. Rice should be cooked and the liquid will be absorbed. Add canned veggies, meat, and nuts (optional), and mix well. Return to the oven for 30 more minutes.

This dish is so versatile! You can add any veggies you have on hand, and you can even make it vegetarian by using vegetable broth and leaving out the meat. When we ate this for dinner, I served it with some canned fruit - a true food storage dinner, and it was delicious. There is also a LOT left over.

Printable-Rice Pilaf Recipe


Daniel Longmore said...

Looks good. I think I will try it.

Julie Weiss said...

Have you tried this with brown rice? I always seem to screw up things when I use brown rice. I think you need to cook it longer or something.

Abs said...

I don't know about Hannah, but I've never actually made ANYTHING with brown rice. :) I think it's because brown rice has such a shorter shelf life than white rice so I've never bothered, but I bet it would be healthier. I'll have to try it out.