Rice pilaf is a broad definition for any rice dish where the grains are sautéed in butter or olive oil – usually before adding other ingredients. The result is a beautifully cooked rice dish that is full of flavor but low on hastle and fuss. I made this dish with long-grain brown rice by first parboiling the rice as described here. If you decide to use white rice, skip the parboil. Adding the greens helps to up the nutritional content and adds to the flavor without startling the vegetable fearful among us.

Ingredients:

• 2-4 T. butter
• 1 c. chopped onion
• 2 – 3 c. washed and chopped greens such as spinach, chard, or kale
• 1 1/2 c. rice (if using brown rice please parboil for 12 minutes- it will cook beautifully as you can see in the photo)
• 1 t. minced garlic
• 2 c. vegetable or chicken stock

1. Warm butter in a large deep skillet over medium to medium-high. Start sautéing the onion then add the greens after about 1 minute. Cook until the onion is softened, about 5 minutes.
2. Add the rice and lower the heat to medium. Stir until rice is glossy and well coated, and just beginning to color, about 5 more minutes. Season with salt & pepper then add the stock.
3. Stir several times then cover the pan. Lower the heat to LO then cook for about 15 minutes leaving the pot covered the entire time. Remove the pan off the heat and allow to sit another 15-30 minutes before serving.

Rice pilaf also holds up extremely well, and reheats beautifully for another dinner or lunch!