No Slivers Here

November 18, 2008

Rice Pilaf with Pecans

Filed under: Side Dishes — Tags: — bettylou79 @ 5:35 am

This recipe was part of my birthday dinner this weekend. To me, the best thing about birthdays in my family is choosing my birthday meal. My family has had this tradition even when I was little. I always remember choosing meals that I loved or meals that we didn’t have very often. I also got to choose my birthday cake. i remember being on a Pineapple Upside Down Cake kick for a while and then it was a German Chocolate cake kick too. There were probably others but those stick out the most!

For my birthday dinner this year I chose Cornish Game Hens, Rice Pilaf, and Butternut Squash. For dessert I chose a Carrot Cake without walnuts because I’m allergic to them. These past few years I have been choosing recipes that I’m not brave enough to make or don’t know how to make yet. The Cornish Game Hens are definitely one thing I’m not brave enough to make yet! The Rice Pilaf though, is something that I can make! I found this recipe on Cooking Light and it was another success! My only suggestion for the recipe is to cut it in half otherwise you will be eating rice for a while! We halved the recipe and even with 4 people we had leftovers!

Enjoy!100_3373Rice Pilaf with Pecans

source: Cooking Light


12 servings (serving size: 1 cup)


  • 3 tablespoons olive oil
  • 1 cup (1-inch) julienne-cut carrot
  • 3/4 cup finely chopped onion
  • 5 cups low-salt chicken broth
  • 1 cup orange juice
  • 3 cups uncooked long-grain rice
  • 1/2 cup golden raisins
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons finely chopped pecans


Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.


September 19, 2008

Parmesan Rice

Filed under: Side Dishes — Tags: — bettylou79 @ 10:42 am

As I mentioned in my previous post, I was looking through old editions of Everyday Food for inspiration for my menu for the week. This recipe was on the same page as the Sage Pork Chops. This was delicious and so tasty! It reminded me a lot of Trader Joe’s Rice Pilaf with peas. We will be having this again for sure! Enjoy!

Parmesan Rice

source: Everyday Food Magazine


  • 1 cup long-grain white rice
  • coarse salt
  • 2 tablespoons butter
  • 3 tablespoons grated Parmesan cheese
  • 1/4 cup fresh flat-leaf parsley, chopped


  1. In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
  2. Add butter, Parmesan, and parsley; fluff gently with a fork.

Create a free website or blog at