Rice Pilaf
A basic rice pilaf is a handy, flavorful recipe to have in your repertoire, and it's easy to make. Just toast up some rice with onion, garlic, and butter; cook it in chicken broth and water; and then let it steam for a few minutes until fluffy and tender. Stir in fresh parsley and serve this classic dish with just about any fish or chicken dish.
There are three key steps that are essential for making a good pilaf: toasting the rice before cooking, using slightly less cooking liquid than normal, and letting the pilaf rest for a few minutes before serving.
Celery or peppers could be sauted along with the onion. For a change, add peas, corn, lima beans, fresh tomatoes, spinach or partially cooked broccoli with the chicken broth.
Toasted nuts, such as almonds, pistachios, cashews, peanuts, pecans or pinenuts, would also be good additions, as would dried fruits, such as apricots, raisins, or dried cranberries. Add nuts and dried fruits at the end with the fresh parsley. Try stirring in some Parmesan cheese for an Italian flair or feta for more of a Greek flair, etc. Reduce the amount of salt if you know you are going to be adding cheese.
Use your main dish as inspiration.
- Thanksgiving Pilaf: Add a touch of orange zest, cinnamon, cranberries and toasted pecans.
- Greek Pilaf: Stir in 2–4 tablespoons chopped fresh dill, lemon juice to taste (1-2 tablespoons) and ¼ cup feta. When you stir in the broth, also add 2 teaspoons of lemon zest. At the end of the recipe when you stir in the herbs, also stir in 1/3 cup of toasted slivered almonds. Also see Pine Nut Lemon Rice
- Indian Pilaf: Add curry powder, coriander, turmeric, and/or cinnamon. Fennel would also be a welcome addition. You can also add raisins and/or cashews. Also see Curried Rice
- Tuscan Italian Pilaf: Add 1/4 cup chopped fresh basil, 1 chopped medium tomato, 1 minced clove garlic, 1/4 cup grated Parmesan cheese.
- Spanish Pilaf: Add 2 teaspoons paprika or smoked paprika; 1 chopped medium tomato; 1/2 cup drained chickpeas; minced jalapeño pepper, to taste.
2 cups long-grain white rice
2 tablespoons unsalted butter
1/2 medium yellow onion, finely chopped (1/2 cup)
1 large carrot, scrubbed and grated (1/2 cup), optional but I think it makes the pilaf much better
1 medium garlic clove, finely chopped
sliced almonds or pine nuts, as much as desired (optional)*
3 1/3 cups stock or low-sodium chicken broth (I used 2 1/2 cups liquid for 1 1/2 cups rice)
1 1/4 teaspoons kosher salt, plus more as needed
1/4 cup finely chopped fresh Italian parsley leaves
* If you have slivered almonds that are match-stick shape, as opposed to sliced almonds that are sliced very thin, you may want to chopped them a bit.
Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
Melt the butter in a medium saucepan over medium heat. Add the onion, carrot and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the rinsed rice and sliced almonds and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the stock or broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil. Once the broth has been added, do not stir!
Reduce the heat to low, cover with a tightfitting lid, and simmer undisturbed until the rice is tender, about 15 minutes (brown rice will take closer to 30 minutes). Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed.
4 to 6 servings
Other Variations for a pilaf made with 1 cup uncooked rice. Add these ingredients during the last 5 minutes of cooking.
- Pumpkin Seed Pilaf: Add 1/4 cup shelled pumpkin seeds, 1/4 cup chopped cilantro, 1/4 cup queso blanco.
- Nut and Fruit Pilaf: Add 1/4 cup nuts such as pecans, almonds, walnuts, pine nuts, pistachios or macadamias and 1/4 cup dried fruit such as raisins, currants, chopped apricots, apples or pineapple.
- Mushroom and Thyme: When you cook the onion, add in 3/4 cup (about 3 ounces) of crimini mushrooms that have been chopped fine. Additionally, when you add in the parsley also add in 1 teaspoon of minced fresh thyme.
- Lemon and Almond: When you stir in the broth, also add 2 teaspoons of lemon zest. At the end of the recipe when you stir in the herbs, also stir in 1/3 cup of toasted slivered almonds.
- Curry, Golden Raisins, and Cilantro: When you stir in the broth, also add 1 Tablespoon of curry powder and 1/2 cup of golden raisins. At the end of the recipe, instead of adding in parsley, add in 2 Tablespoons of chopped cilantro instead.
- Jalapeno and Cilantro: When you add in the garlic, also add in 1 large jalapeno pepper that has been seeded and minced. After the pilaf has been fluffed, add in in 2 Tablespoons of chopped cilantro instead of chopped parsley.
