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Aegean Pilaf / Pilafi


A very simple and inexpensive dish that is as colorful as it is good. This rice accompaniment is great for roasts or for just eating on its own when you want something light.


2 cups long grain rice 1 clove garlic, minced
1/2 cup chopped green pepper 1 cup olive oil
1/2 cup chopped red pepper vegetable stock
1/2 cup chopped onion salt and pepper
1/4 cup chopped celery dash of oregano, thyme and cumin
2 tbs. minced parsley  

In a large pot, heat the olive oil. Add the peppers, onions, celery, parsley and garlic. Fry lightly then add the rice and fry it all together for a few minutes, stirring constantly so the rice doesn’t stick to the bottom. Add your spices then cover it all in the stock. Let it cook until the rice is done. You will have to keep your eye on it in case you need to add more liquid. You want the finished product to be moist and somewhat fluffy, but not dry, so when the rice is almost done, take the pot off the heat and cover tightly, letting the rice absorb the liquid.

Susie’s Note: This is great with the Chicken Shish Kabobs or just as a side dish for a good steak. If you prefer, chicken stock can be substituted for the vegetable stock.


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