Italian Rice Pilaf!
By: Kecia’s Flavor Breakthrough!
A little rice is always nice. This will be perfect for my Pesto Pork Chops tonight! A little bell pepper, a little garlic, a little love… it will be so good! I love my stepdaughter is able to join us for dinner, she is vegan. So for her tonight I will pull some of this rice out for her dinner prior to adding the Parmesan cheese! Yum!
- 2 tbsp. olive oil
- ½ onion, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup whole grain rice
- 2 cups vegetable broth
- 2 tsps. Italian seasoning
- 1 cup baby spinach, julienned
- Salt and pepper to taste
- ¼ cup shredded parmesan cheese (optional)
In a medium sauce pan with lid, heat olive oil over medium high heat. Add the onion and pepper, cook until onion becomes slightly translucent.
Stir in the garlic and cook an additional minute.
Stir in the rice and coat with the oil.
Add the broth, bring to boil, reduce heat, cover and simmer for 20 minutes.
or until liquid is absorbed and rice is tender.
Stir in the spinach and salt and pepper.
I am reserving a portion for my stepdaughter now.
Now to stir in the cheese. Cover and let stand for 5 minutes.
Fluff with for and serve hot.
Note: Guess what? This was fantastic! My husband who isn’t a rice fan said it was delicious! Yay! And my stepdaughter love it, too!