A week of recipes- Tuesday (Rice Pilaf)


Tuesday brings us Sesame beef and broccoli.
My kids used to eat broccoli and call it a tree or a flower. This made it ‘fun’ to eat broccoli but they were only eating the florets. This trick also only lasted so long. I’ve been having more luck, recently, getting the girls to eat the broccoli stems by cutting them julienne style or in rounds. What they don’t know is that there are more nutrients in the broccoli stem. Mwahaha!

The Sesame beef and broccoli recipe from Jessica Seinfield’s ‘Double delicious’ cookbook was a bit disappointing. It involved adding a carrot puree to make up the sesame beef sauce, along with beef broth, soy sauce, ginger root, sesame oil etc. Once it was time to eat, it surprisingly had very little taste. After tossing in some salt to draw out the flavor, the dish was a little better but not great. The effort V result led me to put it in the ‘glad I tried it but probably won’t do that again’ pile.
The hit of the night was the rice pilaf recipe I made. This also came from Seinfield’s cookbook.
This recipe asks for brown rice which, as a family, we have been trying to switch over to. Our go-to was always steaming basmati rice and I was excited to find a brown basmati rice at our local store. I’m learning how to cook brown rice, retaining the nutrients but cooking it long enough to lose that crunch in the center. This is the tastiest I’ve created so far.

Rice Pilaf -(serves 5… apparently! But I’ll be doubling the recipe next time. My kids were asking for seconds)

  • 2 cloves of Garlic, chopped
  • 1 tsp olive oil
  • 1 cup of brown rice
  • 1/2 cup of cauliflower puree
  • 1 1/4 cups sodium-reduced Chicken Broth (if you don’t have any homemade, this can be a tricky thing to buy. I like the ‘Imagine’ brand of organic Chicken broth that is free of MSG)
  • 1/4 tsp salt.

In a heavy-bottomed saucepan, saute the garlic in the olive oil until it just begins to brown at the edges. Add the uncooked rice and toss to coat. Approximately 30 seconds.

Add the cauliflower puree, chicken broth and salt. Cover and bring to a boil. Turn the heat down to a simmer and cook with the lid tightly in place, approximately 45 minutes, or until the rice is tender. Do not stir!

Let the rice stand 5 minutes. Fluff with a fork and serve.

HINT: If you don’t have tightly fitting lids, place a tea towel over the saucepan and then put the lid on to help with the seal. You may need to add a little more water to the rice as the towel can absorb some in the steaming process. A trial and (hopefully not too much) error process.

Cauliflower puree is simply cutting the florets and discarding the stem of a head of cauliflower and steaming it for 8-10minutes. Throw it in a food processor for 2 minutes adding a teaspoon or two of water to create a smooth, creamy texture. This can be added to mac n cheese too! Cauliflower is full of good stuff that the kids don’t have to know about.


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