rice pilaf

After writing about my rice pilaf time after time again I realized I've never shared my super simple rice pilaf recipe! I grew up with boxed rice pilaf, we even called it our family rice, and it was buttery and delicious...and boxed. When T and I moved in together, T forbade me to ever buy boxed rice, he told me it was a waste of money, and after being forced to perfect my rice pilaf, I actually have to say he's right. Rice pilaf is so easy to make it's hardly even a recipe.

Ingredients (for a side-portion for 4 people):
3 tbs butter
3 cloves of garlic, minced
salt & pepper
1/2 cup orzo
1 tsp onion powder
1 tsp parsley
1 cup basmati rice
2 cups chicken stock

Directions: 
1. Melt butter over medium-high heat in a large pot along with garlic and a sprinkle of salt & pepper. Let cook until fragrant, about 2 minutes.
 

2. Add orzo to pot and stir to coat in buttery-garlic goodness. Stir and let orzo brown lightly, about 3 minutes.
 

3. When butter begins to bubble up around the pasta, add the onion powder and parsley, stir to coat. Then add rice and stir to incorporate. Let cook together for another 2 minutes.

 

4. Add chicken stock and bring mixture to a boil. Cover, lower heat to a simmer over low heat for 20 minutes. Don't open or even peek over the next 20 minutes.
 

5. After the 20 minutes has passed, uncover and fluff before serving this super simple side dish!
 

 

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tuna pasta salad

Growing up my mother would always make tuna pasta salad as a summer side. Eventually I learned this dish would be a perfect main component of a meal, any meal...and yes I've eaten this multiple times for breakfast. With a hands-on time of maybe 10 minutes, this dish is one of my top 5 dishes of all times, and it cuts corners and cheats and I still love it and always will! If you decide to make this, please please please let it cool in the fridge for as long as you can wait, because it really tastes disgusting when warm.

Ingredients (enough for 8 as a side dish, or 4 as medium bowls for a main dish):
1 lb small pasta of choice (I used elbows)
9 tbs white vinegar
2 envelopes dry Italian dressing mixture (I used Good Seasons)
1/2 cup mayonnaise
1/2 cup canola oil
2 tbs dried parsley
1 tbs dried basil
2 cans tuna

Directions:
1. Cook pasta until just past al dente. Set aside.

2. Combine vinegar, salad dressing, and mayonnaise & mix until blended.

3. Gradually add oil while mixing.
 

4. Add dried parsley & basil. Mix again.

 

5. Add tuna and mix again to fully coat and flake tuna into smaller bits.
 

6. Pour 1/3 of pasta into a large tupperware, top with 1/3 of tuna mixture and mix to coat fully. Repeat this pattern two more times until all pasta is well-coated with tuna mixture.
 

7. Pop in refrigerator until cooled off (at LEAST 1.5 hours) before enjoying!
 

 

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