Miss Lucilles BBQBest Stuff For All Your Barbecue Needs

What delicious side dish would go great with my grilled shrimp kabobs?

I am planning on serving dinner this saturday for my parents and siblings. I have a killer kabob marinade that is out of this world and I would like to pair them up with a simple but tasty side dish.
The kabobs are on the LOO and garlic flavor and so I need a side that will help them pop.
Any recommendations and a recipe website would be appreciated – pictures perferred.

Thanx!

I make this garlic rice pilaf all the time, and it’s so easy and yummy. My 16-month old daughter can’t get enough! She licks her plate clean whenever I serve it. Depending on how many people are coming, this recipe can be doubled without increasing the cooking time.

Baked Garlic Rice Pilaf

Ingredients:
2 tablespoons butter
3 garlic cloves, crushed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
Preheat oven to 375F. Heat the butter in a skillet; add garlic and rice and cook until both are golden brown. Add 1 cup of broth, the salt and pepper. Bring to a boil and pour into a covered casserole dish; bake for 25 minutes. Stir in the remaining 1 1/2 cups broth; cook for another 45 minutes.

This is another recipe I have for herbed rice pilaf. It’ve only made it once, but it was really good.

Herbed Rice Pilaf

Ingredients
3 tablespoons unsalted butter
1 small onion, chopped fine
salt
1 1/2 cups long-grain rice
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 bay leaf
2 1/4 cups low-sodium chicken broth
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley

Directions
Melt the butter in large saucepan over medium heat. Cook onion and 1/2 teaspoon salt until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucen, about 2 minutes. Add garlic, thyme, and bay leaf and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Discard bay leaf and fluff rice with fork. Stir in almonds and parsley. Season with salt. Serve.

(Rice can be refrigerated in an airtight container for 1 day.)

This is a website that also has a ton of side dish ideas:

http://allrecipes.com/Recipes/Side-Dish/Main.aspx

Be sure to read the reviews because they always provide helpful hints and let you know how the recipes are rated.

Hope that helps, enjoy! )

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