This One's for Tony, as Promised

I keep promising my pal Tony I will either email or post this recipe, so here we goooo . . .

I was introduced to a similar recipe by a close friend nearly thirty years ago. This is my standard go-to rice recipe. It's great on a buffet because it goes with anything, so it makes the perfect background for multiple dishes. It also makes a terrific base for just about any meat and vegetable mix-ins. I use the leftovers to make fried rice and I've served it every which way you can imagine.

Enough gushing, get ready to get your rice on.

Go With Everything Brown Rice Pilaf

2 c brown rice

4 c stock (vegetable, beef, chicken, whichever type suits your meal)

1 large yellow onion, chopped

2 cloves garlic, minced

4 T butter, the real thing

1/2 to 1 c whole wheat pasta, see note below

1/4 t salt, optional

In a deep-walled saute pan, saute onions in butter until translucent, but not brown

Add garlic, rice, and pasta and heat just until they pick up a little color

Pour in stock, stir, bring to boil

Lower heat to a simmer and cover tightly

Allow to simmer, undisturbed, for about 35 minutes

Rice is cooked when all liquid is absorbed, about 35 to 45 minutes

This will yield about 6-7 cups of cooked rice pilaf.

A note about ingredients: If you don't have enough stock for the recipe, make up the rest with water, or you can cut the recipe in half since this actually makes about 6 cups of rice. You CAN use white rice and white pasta if you prefer, but you have to shorten your cook time. Take a look at the package directions for the rice and use those times as a guide.

A note about the pasta: If you're using a shaped pasta like a rotini or farfalle, you'll want a full cup. If you use a small, grain-shaped pasta like orzo, cut amount to a half cup. Don't use a long noodle like spaghetti or linguine. If you can't have wheat, just leave it out completely since the cook time on wheat-free varieties varies so widely.

Happy Cooking!