This is my grandma’s recipe for Rice Pilaf. I remember how much I loved this when I was a child. She may have made up this recipe herself. She did things like that. Some things were delicious, and some things were a little bit weird. (She grew up in that frugal generation when you used everything up. She didn’t don’t throw anything away!)
In my opinion…there were times that it would have been appropriate to throw things out! Once, she made us cookies using stale potato chip crumbs. That’s all I will say about that!
Anyhow, this is one of her not-weird, delicious recipes. It goes really well on the side of some roasted chicken or a beef dish, such as London Broil. Oooo…it is so good!
Here’s how to make it:
1 large onion, chopped
½ green pepper, chopped
1 c. celery, chopped
½ lb. fresh mushrooms, sliced
Saute in a couple of tablespoons of butter until the vegetables are tender. Add;
1 small jar chopped pimentos
¼ t. garlic powder
¼ c. butter
¼ c. soy sauce
2 beef bouillon cubes dissolved in ¼ c. boiling water
Mix with 1 lb. cooked rice*. Put into a casserole dish, cover with foil and bake at 350° for about 30 minutes or until hot.
*To make 1 lb. of cooked rice, place 1 1/2 c. rice into 3 cups water (I don’t add salt, because the soy sauce is plenty salty.) Bring to a boil, cover and reduce to a simmer. Simmer 20 minutes covered.