Wednesday, September 26, 2007

In case you can't wait

Can’t wait for the Garlic Festival in Saugerties this weekend?

Here’s a recipe for Allium Rice Pilaf from Pat Reppert, the "Garlic Goddess":

“Allium is the family name for garlic as well as onions, leeks, chives, etc. I learned to make this pilaf shortly after my marriage and since I could only cook spaghetti at that point, this dish certainly broadened our family's culinary horizons. I enjoy it as much nowadays as I did way back when. It's so simple, but sometimes the simple things are the best.”

2 onions, peeled
4 cloves garlic, peeled
3 Tablespoons canola oil
1 cup Uncle Ben's Rice
1 14 oz. can beef broth
1 1/4 cups water
1 Tablespoon fresh chives and garlic chives, snipped finely

1. Slice the onions and the garlic thinly. Heat oil in a frying pan and sauté the onions and garlic until just barely browning.
2. Then add the rice and stir to coat each grain with the oil. Add the broth and water and then pour everything into an oven-proof casserole.
Put in pre-heated 350 degree oven and bake for about 40 minutes or until broth is absorbed.
3. Just before serving, stir in the freshly snipped chives and garlic chives.

"Note: this is absolutely delicious served all by itself or with any kind of meat. If you're serving veal or a delicate fish, then substitute chicken broth for the beef broth and add fresh parsley and tarragon just before serving."
Yield: serves 6 as a side dish
Ah, garlic! I love the smell.
I don't even mind the communal garlic breath at the festival.
Since everyone eats so much garlic-related stuff -- including the (in)famous ice cream -- nobody notices (or cares) how strong the smell is.

Just remember to stay away from me if you do this recipe before then.

For festival information, read the Freeman or visit