Rice pilaf—it’s one of those dishes that just feels like a warm hug, isn’t it? I stumbled upon this gem of a recipe last week when I was in a pinch for time but craving something comforting and aromatic. Trust me, this fluffy delight, with its hint of toasted nuttiness, is the perfect partner for any main course—it’s like the sidekick that sometimes steals the show.
Steps
- Measure the required amount of stock based on your rice’s package instructions, ensuring at least half is stock, with the rest possibly being water. Heat this liquid in a saucepan until warm.
- In a large skillet over medium-high heat, add olive oil or chicken fat to coat the pan. Brown the uncooked rice by stirring occasionally for a few minutes, then add the chopped onions and celery, cooking until the onions soften.
- Season the rice mixture with salt, black pepper, and cayenne. Adjust the salt based on whether your stock is already seasoned, tasting for a slightly salty flavor as the rice will absorb much of it.
- Pour the heated stock into the rice mixture (or vice versa, depending on which pan has a lid). Bring to a simmer, cover, and reduce the heat, cooking according to your rice package’s timing, typically 15 to 25 minutes.
- Once the cooking time is up, remove the pan from heat and let it sit covered for 10 minutes. Do not lift the lid during this resting period.
- Fluff the rice gently with a fork and mix in chopped parsley. Optionally, you can add ingredients like heated peas, toasted almonds, or raisins for added flavor and texture.
Ingredients
- 2 cups white rice, preferably long grain
- 2 teaspoons extra virgin olive oil or chicken fat
- 1/2 cup chopped green onions or yellow onion
- 1/2 cup chopped celery
- Up to 4 cups chicken or vegetable stock or broth, or a combination of water and stock (amount depends on the type of rice used)
- 2 teaspoons kosher salt or seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup chopped fresh parsley
Nutritional Values
Calories: 660-880 | Fat: 18g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 1338mg | Carbohydrates: 102g | Dietary Fiber: 6g | Total Sugars: 12g | Protein: 24g | Vitamin C: 42mg | Calcium: 132mg | Iron: 6mg | Potassium: 1236mg
FAQ
- What is rice pilaf and where did it originate?
- Rice pilaf is a versatile dish commonly made with rice and stock, often complemented by seasonings, herbs, vegetables, and sometimes meat. It likely originated in Persia, in the area now known as modern-day Turkey, and has variations in many cuisines around the world.
- Which type of rice is best for making rice pilaf?
- The recipe typically uses white rice, preferably long grain. However, other types like brown rice, wild rice, jasmine rice, or basmati rice can also be used. The amount of liquid required will depend on the type of rice.
- Can rice pilaf be made in advance?
- Yes, you can prepare the recipe up to a certain point, specifically until the end of Step 3. After this, remove the pan from heat and let it sit for up to an hour. When ready to continue, bring the stock to a boil and proceed with Step 4.
- How should rice pilaf be stored and reheated?
- Store the cooled rice pilaf in a tightly sealed container in the refrigerator for up to five days. Reheat it either in the microwave or on the stovetop, stirring frequently. If it seems dry, add a bit of stock while reheating on the stovetop.
- What dishes pair well with rice pilaf?
- Rice pilaf complements a variety of dishes, such as grilled boneless skinless chicken breasts, miso glazed salmon, classic baked chicken, grilled flank steak with mushrooms, and perfectly cooked pork chops.
Tips
- To save time, heat the stock separately while browning the rice. This way, it will come to a boil more quickly when added to the rice.
- If using canned or boxed broth, be cautious with salt. Taste the broth first, as it can be salty, and adjust the seasoning accordingly.
- For variety, consider mixing in heated peas, toasted almonds, or raisins after cooking to make the pilaf more interesting.
- Store any leftover rice pilaf in a tightly sealed container in the fridge for up to five days and reheat it gently, adding a bit of stock if it appears dry.
Equipment
- Large Skillet – A good quality skillet to brown the rice and cook the vegetables.
- Saucepan (at least 2-quart sized) – For heating the stock, especially if you don’t have a suitable one.
- Measuring Cups and Spoons – Essential for accurately measuring out rice, stock, oil, and seasonings.
