Something I rather like about retro recipes is how often their creators tried to come up with catchy, creative new names for dishes. Take this one, which is mushroom vegetable rice with a cute new name courtesy of the Riceland Rice company:
1 pound mushrooms
1 medium sized onion, chopped
1 green pepper, chopped
Few sprigs of parsley, chopped
1 cup canned tomatoes
1 tablespoon tomato paste
1/4 cup salad oil
1 tablespoon butter or margarine
Salt and pepper to taste
1 cup Riceland Rice, uncooked
1 cup water
Slice the mushrooms into a skillet. Add the onion, green pepper, parsley, tomatoes, tomato paste, oil, butter or margarine, salt and pepper. Place on low heat; in about 10 minutes add the Riceland Rice and water. Cook 20 minutes in all. Add hot water, a little at a time as needed, if the mixture becomes too dry; but when the rice is tender, the liquid should be completely absorbed. (Watch carefully to keep from burning. If a lid is put on the skillet during part of the cooking time, the rice cooks more quickly and is less likely to stick.) This recipe makes 4 services of one of the most delicious and popular of all rice dishes… world-famous Pillafi.
You’ve probably never heard of pillafi, and neither has Google — but “pilafi,” commonly known as pilaf in the United States, would definitely qualify as world-famous.
I haven’t had a pilaf dish with quite this many vegetables before — more vegetables than rice, now that I’m looking at the picture.
Contrary to instruction, I started cooking the onion and green pepper first; I generally find that their crispiness needs a bit of additional time.
The mushrooms were added shortly thereafter, though; while they don’t necessarily need much time cooking, it does give them a delightfully buttery flavor.
I waited much longer to add the canned tomatoes and parsley.
The rice and water were added right afterwards, and everything was covered to simmer for a while. I did add about a half-cup of additional water towards the end because I was worried it wasn’t completely finished; it might not have been entirely necessary, but I think it helped add a bit of volume and fluffiness.
This was delicious. The kids usually proclaim their dislike of onions, mushrooms, and tomatoes, but ate this without complaint and asked for more. It was a great balance of vegetables and mushrooms, and tasted rich; I was surprised it was so flavorful with only salt, pepper, and parsley.