Things are getting pretty comical around here. The things that come out of Georgia, my 2 year olds mouth sometimes leaves me speechless. She’s so dang busy, too. Running around the house, all day, mommy I’m going to the store, do you need me to pick you up anything …or, okay class, heres how you do a ballerina. It’s constant, the talking. And poor Jude…the kid will not stand a chance to speak until he is 18 years old and out of the house, I’m afraid. But the child loves every bit of her voice…he absolutely lights up when he sees and hears her…its incredibly cool.
We arrived home from the park today and I asked her to wash her hands before lunch. She hopped on the step stool in the bathroom and I came in, as always, to help with the soap and scrubbing. As I walked in she immediately said, mommy, I need some privacy, shut the door please. Dear Lord, child…I’ll remind you of this next time you need your poopy diaper changed. So, I squirted the soap into her hands and went on my way to start making lunch. She came out of the bathroom, walked into the kitchen and said, ok, mommy, Im going to make lunch, too. What are you making, I asked, to which she replied rice pilaf. I have created a monster. What the heck does she know about rice pilaf?!
So, you can thank her for this post. The minute she said that it occurred to me I have been meaning to tell you guys about this dish.
As I have said before, I love this weather for many things, but grilling may be the highlight for me. It makes dinner so fast and easy and makes clean up a breeze. This baked rice pilaf is the perfect side to any grilled meat or veggies and the best part about it? You throw it in the oven and leave it. Don’t touch it for one hour and you come back to the most perfectly cooked, perfectly flavored, perfectly low-maitenance side dish. It’s a staple around here. So let me quit rambling and give you guys your privacy…I know how important it is to you 😉
Baked Wild and Brown Rice Pilaf
adapted from this recipe
3/4 Cup Brown Rice
3/4 Cup Wild Rice
2 1/2 Cups Chicken Stock
1 Tablespoon Butter
1 1/2 Teaspoons Ground Tumeric
1 Teaspoon Salt
Preheat oven to 375 and grease a 8×8 glass baking dish. Pour the rice into the prepared baking dish. Place the chicken stock, butter, turmeric and salt in a small saucepan and bring to a boil. Once it’s reached a boil, pour the liquid over the rice, stir and cover it tightly with heavy duty foil. Bake in preheated oven for 1 hour. Remove and fluff with a fork. Serves 4.