New Italian Recipes Presents:

Italian Herbed Rice Pilaf

One cup uncooked rice (try Jasmine or Basmati once in a while, even Arborio, the type of rice used for risottos . (DOD does about fifty different kinds of risotto. He'll pass a lot of those on at some point, promise). As a matter of fact, this cooking method is similar to that used for most risottos.

2 Cups liquid (try one half stock and one half water the first time and go from there)

2-3 T. minced shallots or onions. Add another vegetable or two, maybe even or fruit, raisins maybe? Never tried raisins, but it's a thought! Be creative.

1 + 1 T olive oil (extra virgin, preferred, of course) or other flavored oil.

Pineapple, orange or other sweet juice, if desired for flavor. White wine, if you like that.

In a non-stick sauté pan, heat oil briefly.

Add onions and "sweat" for 3-4 minutes over medium heat.

Add another T of oil and add the rice.

Stir until rice is just coated.

At this time, add any juice or wine that you like, only a T or two, maybe three. Let the rice absorb, about 2 minutes.

Add the rest of the liquid, bring to a boil, then cover and reduce heat to low.

Simmer about 15, until there is no liquid visible. Remove from heat and leave covered until time to serve.