rice pilaf
Rice pilaf is a flavorful and fluffy rice dish that can serve as a perfect side or main meal. This method enhances the rice’s flavor through sautéing and adding stock, resulting in a delightful dish that complements various cuisines.
Equipment
- 1 Medium saucepan with a lid
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 Cutting board
Ingredients
- 1 cup long-grain rice (e.g., basmati or jasmine)
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 bay leaf
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup mixed chopped nuts (e.g., almonds, pistachios)
- ½ cup raisins or dried cranberries (optional)
- Fresh to taste parsley, chopped (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add the rinsed rice to the saucepan, stirring to coat the grains in oil. Cook for 2-3 minutes to allow the rice to toast slightly.
- Pour in the broth, add the bay leaf, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the saucepan with a lid. Let it simmer for 15-18 minutes until the rice absorbs the liquid and is tender.
- Remove the saucepan from heat and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork, removing the bay leaf. Stir in the chopped nuts and raisins or dried cranberries if using.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
Notes
Rice pilaf can be customized with various spices or additional ingredients, such as herbs or vegetables.
For extra flavor, you can substitute part of the broth with white wine.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat before serving.