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| Rice Pilaf w. 3 variations |
| Pilaf originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry. In India they're highly spiced with curry.
Basic Rice Pilaf Ingredients 1/4 cup unsalted butter 1 cup uncooked rice or brown rice 2 cups hot chicken or beef stock or water salt , about 1/2 teaspoon freshly ground black pepper Method Melt butter in a heavy saucepan over moderately low heat, add rice and stir-fry 5 minutes until straw colored. Add broth, salt and pepper, cover and cook over lowest heat without stirring 18 – 20 minutes until all liquid is absorbed. Uncover and cook 3 – 5 minutes longer to dry out. Fluff with a fork, taste for salt and adjust as needed. Variations Baked Pilaf A good way to make pilaf in quantity. Stir – fry rice as directed in a flame – proof casserole or Dutch oven. Add broth and seasonings; cover and bake 30 minutes at 350° until all liquid is absorbed. For drier rice, uncover and bake 5 minutes longer. Middle East Pilaf Stir – fry 1 small minced onion in butter along with the rice, add broth and seasonings; add 1/4 cup golden raisins or dried currants and 1/4 teaspoon each cinnamon and allspice and 1/8 teaspoon each turmeric and cardamom. Cover and cook as directed. Indian Pilaf Stir – fry 1 medium – sized minced yellow onion in butter along with the rice, add 2 teaspoons curry powder, and stir – fry 30 seconds. Add broth and seasonings and 1/4 cup golden raisins. Cover and cook as directed. Add 1/4 cup coarsely chopped toasted blanched almonds, then fluff with a fork. |
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