Looking for a little inspiration this Fourth of July week? (Yeah, how bout that? Week!) Pit Master/Grease Burner Joel Degner was kind enough to share his Brazilian sister-in-law’s recipe for basmati pilaf–a delightful side that pairs awesomely with grilled meats… which we can only imagine many of you are planning on having at your Fourth of July cookout. Along with a growler or bottles of Greenbush beer, of course.
Makes approximately 8 half-cup servings.
2 cups basmati rice
2 1/2 cups chicken or vegetable broth
1 small white onion, diced
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 cup golden raisins
1 bay leaf
4 tablespoons butter
1. Melt 3 tablespoons butter in a saucepan over medium high heat.
2. Sauté onion and peppers.
3. Add rice and bay leaf and stir until rice is coated and sizzling.
4. Add broth to rice, turn heat to low and cover with lid.
5. When rice is absorbed, add raisins and fluff with fork and pat of butter. Serve. Mmm.