I'll tell you a little secret: I like garlic. Errr...well...perhaps LOVE garlic is a better way to put it. 44 clove garlic soup? I haven't tried it yet but I've got the recipe and as soon as I lay my hands on that much garlic at once I am going to make it. Salad dressing? That stuff's not dressing if garlic isn't at least number four on the label. Garlic powder? That stuff isn't garlic. Only garlic is garlic and that is what I am looking for.
And rice pilaf? Rice pilaf has GARLIC. Four whole cloves. (At least the way I make it it does.) Bonus: It is dead easy to make and dead easy to change up without worrying that things will go wrong. Don't have carrots? Use celery. Don't have craisins? Use raisins. Don't have apple juice? Use water or wine. I even used white grape juice once. You can even leave out the garlic, but you should be aware that this would make me very sad.
What are you waiting for? GET TO IT. This pilaf is begging to be made!
3/4 cup long-grain rice
4 cloves garlic, minced
2 tablespoons butter
2 cups chicken stock (I tend to make mine with bouillon)
1/4 cup craisins (or raisins, or dried cherries, or whatever you want to experiment with)
1/4 cup carrots (or celery, etc)
1/4 cup apple juice (or water, etc)
Generous amounts of dried or fresh herbs (basil, thyme, and oregano work well)
1/2 cup nuts (unsalted cashews, walnuts, etc)
Prepare chicken stock, garlic, and all of the chopped vegetables for addition to the pilaf. Doing the prep ahead of time is critical in this recipe because it moves pretty fast. In a 3 quart saucepan melt the butter over medium heat. Toast the rice and the garlic in the melted butter for 3 minutes, stirring constantly. Add chicken stock immediately. Add craisins, carrots, apple juice, and herbs of your choice. Stir well. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Stir in nuts. Serve. Makes enough for two large supper servings or four to six smaller side dishes.
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