Everyday Mom's Meals: Check The Pantry

Friday, October 18, 2013

Check The Pantry

Right about now, after reading that ^^^ title, I bet you are asking yourself "Why?" Why does she want me to check my pantry? Well, for a few reasons actually. 

First off, I want to check your pantry because I'm guessing you currently have everything on hand to make this amazingly tasty side dish; and for me, that's always a nice thing. I love finding recipes that I can make "on the fly" with things I already have sitting in the cupboard without adding a single item to my grocery list. It not only helps the weekly budget, but it means I can make it any time I want when I'm desperate to put supper on the table. 

Secondly, I want you to check because I'm hoping at least a few of you are in the same boat I was when I went to make this and you find things you weren't even aware you had, and this is obviously because you have multiples of them. Let me explain. I knew I had bagged rice. I knew I had probably half the bag left. What I didn't realize was evidently there were a few times I forgot about said bag, bought a new bag, and only used half of it too. See, I had not one, not two, but three half used bags of rice. So apparently, there were a couple times I didn't bother to check the rice situation before adding it to my grocery list. Hence why when I did find them, rice immediately went on the menu. 

Third, I want you to check the herbs and spices in your pantry. For when I discovered the plethora of rice I was hoarding, it caused a mini clean out of my pantry, which is when I discovered it was time to get some new bottles of dried spices. Why? Well, let's just say their "best used by" dates were long in the past. I'm not going to tell you just how long ago, frankly, it's embarrassing, but rest assured, they were replaced promptly. In case you didn't know, that stuff does have a shelf life, and eventually it does lose flavor, so it's best to switch them out now and again.

Now, all of that being said, this side dish could not be more simple, and every bite it is delicious. It goes well with chicken, fish, beef, or maybe add some veggies for a complete one pot meal. However you decide to serve it, you will be glad to have the recipe to fall back on for those nights the family is starving and your creativity with supper just isn't up to par. Check the pantry, and in about 30 minutes you can have this sitting on the table. They will think you planned it all along!

Parmesan Rice Pilaf From McCormick
2 TBS butter
1 c. rice
2 c. chicken broth
1/2 tsp. garlic powder
1/2 tsp. dried parsley
2 TBS sliced almonds, plus more for garnish
2 TBS shredded Parmesan cheese, plus more for garnish
Salt and Pepper to taste

In medium sauce pan melt butter over medium-high heat. Add rice and cook, stirring constantly for 3 minutes until lightly toasted. Stir in broth, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until rice is tender. Remove from meat, stir in almonds and cheese. Transfer to a serving bowl. Garnish with extra almonds and cheese.

Shared on The Country Cook Oct. 18, 2013

Rice at Very Good Recipes

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