A Simple and Flavorful Variation on Rice
Add variety to your rice or grain side dishes, with pilaf. At the most basic level, the pilaf method is sautéing the rice or grain in hot fat, like butter or oil, then adding water or broth to finish the cooking as you would any traditional rice. Many simple pilaf recipes also call for onion or garlic to be sautéed before adding the rice. Although adding extra ingredients into a pilaf is an easy way to achieve different flavors and textures, even just the additional step of sautéing the grains in the butter makes a big difference. The resulting dish is flavorful, but also ends up with tender, separated grains. Use a pilaf as a side dish, or as a stuffing inside tomatoes or Portobello mushrooms.
Basic Rice Pilaf
The standard ratio of water to rice in a pilaf is 2:1, but you can play with that ratio to adjust the texture to your preference. If you want to add any aromatics (garlic, shallots, onions) or vegetables, do that before adding the rice to the fat. Spices can be added along with the liquid. Once you remember the basic ratio and that you need about 2 tablespoons of butter or oil you are set to make a pilaf!
- 2 tablespoons butter or oil
- 1 cup of rice, preferably basmati or another long-grain variety
- 2 cups of water or broth, either chicken or vegetable broth
- Salt and pepper to taste
1. Heat butter or oil over medium heat in a saucepan. Add the rice and stir until the grains are well coated and begin to get opaque. If you want a nuttier flavor, stir the grains until they begin to take on some color.
2. Add the water and some salt, about a teaspoon, to the rice. Bring to a boil, cover, and simmer until the liquid is absorbed, about 15 to 18 minutes. Remove from the heat, and fluff with a fork.
Variations:
- There are many ways to vary a basic pilaf, and here are some great ideas from Mark Bittman.
- Grains like barley or quinoa can also be cooked with the pilaf method. Here is a good barley recipe from Martha Stewart.