BIZZY BAKES

I like making rice pilaf because they are easy to make, yet maintain a delicious flavor.  I usually cook mine in a broth but the alternative is to spice up the rice, in the pan and cook in water.  This recipe can be changed around, easily.  You could select any dried fruit, cranberries, apricots, apples or the nuts can be varied, pistachios, pecans, cashews, pine nuts. The option of fresh fruit is open, also, but should cooks with the rice for at least 15 minutes.  Add a little cinnamon or pumpkin pie spice.  If you like heat, chili powder or chili peppers should make a difference.  I put Mexican chili which I have been adding to some dishes and that works well. I like the almonds and raisins so I stayed with them. Curried Rice Pilaf  --- adapted from allrecipes.com Ingredients : 1/2 cup chopped green onions 1/4 teaspoon minced garlic 2 tablespoons olive oil 1 1/2 cups uncooked long grain rice 1/2 teaspoon curry powder 3 cups organi...

It rhymes......raisin and spice........brown rice.  The meter is wrong though. Rice with a lot of "stuff" in it appeals to me, much more than a plain rice.  I tend to throw in all kinds of extras.  I think it is the difference in textures that is so good. Raisin and Spice Brown Rice  (adapted from allrecipes.com) Ingredients 1/2 cup  1 cup  1-3/4 teaspoons butter 1 bay leaf 1-3/4 teaspoons vegetable oil 1/2 cup  chopped onion 1/2 teaspoon minced fresh ginger 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 3 tablespoons thinly sliced celery 2 tablespoons seedless raisins 1/4 cup nuts (cashew or pecans) 2 teaspoons low-sodium soy sauce freshly ground black pepper to taste Method: Bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and  simmer until the rice is tender, 45 to 50 minutes; discard bay leaf. Meanwhile, heat th...