Rice pilaf

I made this dish recently to go with my favorite salmon recipe and baked asparagus with balsamic butter.

Thank you Better Homes and Gardens for this one. I can always count on that cookbook when I need a simple, elegant dish. It’s not what I go to for something different and funky, but a classic, foolproof dish? Absolutely. 

Also on this blog from Better Homes and Gardens are an Asparagus and Tortellini Salad and Cheesy Scalloped Potatoes with Ham.


  • 1/2 cup chopped onion
  • 1/2 cup sliced button mushrooms
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 3/4 cup long grain rice
  • 1 1/2 tsp chicken bouillon
  • 1/4 tsp black pepper
  • 2 slices bacon, cooked and crumbled

In a medium saucepan, cook the onion, mushrooms, green pepper, and garlic in butter until tender.

Add the rice, boillon granules, black pepper, and 1 1/2 cups of water. 

Bring to a boil. Cover and simmer for 15 minutes. 

In the meantime, cook and crumble your bacon.

When the rice is cooked through and the majority of the water has evaporated, stir in the bacon.

Makes 4 servings.

[yumprint-recipe id=’109′]