I make pilaf all the time ( and probably change the recipe every time I make it). I thought about all the different options and so started with the basic recipe that we love. By adding one or two more ingredients at the end, you get three different tastes, therefore three pictures. We like it loaded! —inpatskitchen
4 to 6 servings
sliced mushrooms ( your choice)
cup minced onion
raw, long grain rice
chicken broth, plus a little more if needed ( depending on your oven)
minced fresh dill
Chopped parsley for garnish ( optional)
2 - 3
handfuls of torn baby spinach leaves ( optional)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!