Rice Pilaf

This is a slightly modified version of the BHG recipe. I love the big checkered BHG cookbook, BTW. Does that make me old-fashioned? Maybe.

Rice Pilaf

Ingredients

• 3/4 c. long grain or basmati rice
• 1-2 (depending on size) clove garlic, minced
• 2 tablespoon margarine or butter
• 1 14 oz can chicken broth
  
• 1/4 c. tablespoons dried currants or raisins (the raisins are especially good so add extra if you like them)
  
• 1/4 c. tablespoons chopped sweet red or green pepper or carrots
  
• 1/4 c. tablespoons dry white wine, apple juice, or water
• 1/4 t. teaspoon dried basil, oregano, or Italian seasoning, crushed
• 1/2 c. green onions, sliced
• 1/4 c. tablespoons pine nuts, slivered almonds, or chopped pecans, toasted

Directions

1. In a medium saucepan cook and stir the long grain or basmati rice and garlic in hot margarine or butter about 5 minutes or till rice is light brown.

2. Carefully stir in the chicken broth, currants or raisins, sweet red, green pepper or carrots, wine, apple juice, or water, and basil, oregano, or Italian seasoning. Bring the mixture to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or till the rice is tender and the liquid is absorbed. Stir in the green onions and pine nuts, almonds, or pecans. Serve immediately.

* You can add bacon or ham to this recipe. I kinda like it without. Also, you can use 1 3/4 c. water and 1 1/2 t. chicken bouillon instead of chicken broth.