Recipe of the day: economical side dish rice pilaf

With today’s higher food costs, quick, easy and economical side dishes can be a real lifesaver for tight food budgets.

rice pilaf

½ cup fideo or angel hair pasta, broken into 1-inch lengths

1/3 cup sweet onion, peeled and diced

1/3 cup carrots, rinsed, peeled and diced

2 ¾ cups chicken or vegetarian broth

Kosher salt and freshly ground black pepper, to taste

1 tablespoon fresh parsley, rinsed and chopped

1 sprig of fresh parsley, rinsed, for garnish

Heat a large saucepan over medium heat and add the oil, stirring to coat the bottom of the pan. Stir in fideo and cook, stirring constantly, until fideo browns, 3 to 4 minutes. Add the onion, carrot and raisins and cook, 1-2 minutes, until the vegetables begin to soften. Add the rice and sauté for 1 minute, stirring constantly. Pour in the broth and season the mixture with salt and pepper.

Increase the heat to high and bring the rice mixture to a boil. Reduce heat to low, cover and cook 20 to 25 minutes or until all liquid is absorbed. When the rice has finished cooking, fluff it with a fork and gently stir in the chopped parsley.

Serve immediately or set aside and keep warm. Any leftover pilaf can be covered and refrigerated for up to several days, or placed in an airtight container and frozen for up to 1 month.

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