I was honestly surprised when I looked back at all of last month’s recipes. I had no idea that I actually posted so many great recipes in just one month. There were these Lemony Summer Roasted Green Beans, this Shrimp & Corn Salad with Chesapeake Seasoning, and this Baby Sweet Pea & Radish Salad with Havarti & Dill. Then, there was this nostalgic One-Pot 30-Minute Cheeseburger Pasta Meal and these scrumptious Deviled Eggs with Lemon & Pink Peppercorns.
There were also a few absolutely delicious desserts throughout the month as well. First, there were these Peach Cobbler Muffins with Cinnamon Streusel, followed by this Chocolate Pudding Zucchini Bread. And then, there was also this Cherry Brown Sugar Bourbon Ice Cream and these Classic Peanut Butter Chocolate-Filled Cookies. I’ll be the first to admit, that the cookies were definitely one of my favorite recipes from the month. They were pretty much irresistible.
However, when it came to picking an absolute favorite recipe for the month, I had to go with this Weeknight Rice Pilaf with Peas & Chives. Surprising, considering both B.O.B. Bob and me are not huge rice fans. We totally demolished this rice though. It was the perfect accompaniment to grilled pork chops and took very little time and effort to make. The perfect busy weeknight recipe.
You can find the original recipe for this Weeknight Rice Pilaf with Peas & Chives HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.
Ingredients:
- 2 Tablespoons Butter
- 2 Tablespoons Extra-Virgin Olive Oil
- 3/4 Cup Jasmine Rice
- 1/2 Cup Orzo Pasta
- 2 Cups Chicken Stock
- 2 Cups Frozen Sweet Baby Peas
- 6 Teaspoons Dried Chives
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Fine Black Pepper
Directions:
- Place the butter and olive oil in a large Dutch oven or saucepan over high heat.
- When the butter is melted, add the rice and pasta and cook until the pasta is nicely browned, stirring constantly. This should only take about 2 to 3 minutes.
- Add the chicken stock, peas, chives, salt, and pepper; bring to a rolling boil.
- Cover and reduce the heat to low.
- Cook for 15 minutes and then remove from heat.
- Allow the rice pilaf to rest for 5 minutes before uncovering and fluffing the rice pilaf with a fork or spoon.
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