This is my go-to rice dish, especially for the colder weather months. It’s been my staple since 2016 and I just recently updated the pictures and added a step-by-step video. Plain rice as a side can be, let’s say a little boring. This is where rice pilaf makes its grand entrance. What is the different between plain rice and rice pilaf? Read on… Rice is just white or brown rice boiled in water and served plain. Pilaf is rice cooked in a flavored liquid that can have added meat or vegetables. It’s pretty versatile dish that will not only be perfect for fall or holiday side dish, you can customize according to the time of the year. Just flow with the seasons. Toasting dried rice before boiling in liquid adds a lovely, slightly nutty flavor. I also prefer to use stock (vegetable or chicken) to cook the rice, because this is the only way you can really get flavor into the rice. Above is Cornbread, Apple & Cranberry Stuffed Pork Loin that I recently served with the rice pilaf. As a suggestion, this would be a great alternative to your Thanksgiving or Christmas turkey. Stuffing is already included. If you’ve made this Mushroom and Sage Rice Pilaf or any other recipe, please leave a comment below. I love to hear from my readers.
