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My go-to rice pilaf—the rice cooks perfectly every time.
1. Over medium heat, melt 2 tablespoons butter (or oil) in a pot. Add onions. Cook until translucent, stirring occasionally.
2. Add almonds and cook until starting to brown, stirring occasionally.
3. Add rice, cook and stir 1-2 minutes.
4. Add chicken (or vegetable) broth. Bring to a boil. Reduce heat to low, cover and simmer 15-20 minutes or until rice is cooked through.
5. Add parsley and remaining 1 tablespoon butter and fluff with a fork.
Recipe adapted from The Food Network.
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!