Seasoned Rice Pilaf

What makes a pilaf a pilaf?   Sautéing the raw rice in butter and onions until the rice takes on a little color, is what distinguishes pilaf from other rice preparations methods such as risotto or fried rice

Serve either rice alongside: Pumpkin Curry, Chicken Satay or New York Strip Steak 

Curried Rice Pilaf Recipe
Serves 4

3 tablespoons butter, olive oil or a mixture
1 small onion, finely diced
1 cup long-grain white rice
2 cups simmering water or chicken broth or stock
1 small bay leaf
2 teaspoons curry powder
1/3 cup golden raisins
¼ cup chopped fresh parsley and cilantro, mixed
¼ cup slivered almonds or pine nuts, toasted
2 tablespoons thinly sliced basil (optional)
Salt and ground black pepper 

Heat the butter, onion, curry powder and raisins in a 2-3 quart saucepan and cook over medium heat until the onion is translucent, about 3 minutes.  Add the rice, stir to coat and cook until rice is lightly golden, about 2 minutes.  Add the water or broth, 1/2 teaspoon salt and a little ground pepper. Cover, lower the heat and cook until rice is done, about 20 minutes.  Remove saucepan from heat and let stand 5-10 minutes.  Remove the bay leaf, add the herbs and toasted nuts and separate the grains of rice with a fork

For basic rice pilaf recipe, follow directions as above, just omit the curry powder, raisins, herbs and toasted nuts. 

Zucchini and Red Pepper Pilaf
Serves 4-6

1 1/2 cups basmati rice
3 tablespoons butter
1 medium onion, chopped
2 small zucchini, diced
1 small red pepper, diced
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
2 3/4 cups hot chicken stock or broth
Salt to taste

Melt butter in a medium heavy pot over medium heat.  Add the onion and cook, stirring, until translucent, about 5 minutes.  Add the zucchini and bell pepper and cook another 5 minutes. 

Add the zucchini and red pepper and cook another 5 minutes.  Stir in the turmeric and ground red pepper and stir until fragrant, about 1-2 minutes.

Add the rice and stir until the rice grains are coated with the butter and spices.  Add the hot stock and bring to a boil.  Add salt and reduce the heat to low.  Cover and cook until rice is tender and liquid absorbed, about 15 minutes.  Remove from heat and let stand for 10-15 minutes.  Fluff with fork and serve

Make Ahead
Rice can be made 1 day in advance. Keep well covered in the refrigerator.  Moisten rice with a small amount of stock, broth or water and reheat in the microwave briefly.  

Pea and Mushroom Pilaf
Serves 6

1 Tablespoon butter
1 Shallot; minced
1/2 Cup Mushrooms; sliced
1/2 Cup frozen green peas
1 Cup Long-grain rice
2 Tablespoon White wine
1-1/2 Cup Chicken/Vegetable stock
Salt or pepper to taste
2 Green onions; chopped (optional)

In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add mushrooms and saute about 3 minutes. Mix in peas and add rice, stirring to coat. Cook about 2 minutes. Stir in wine and broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Top with sliced green onions

NOTE: Try this recipe with other vegetables such as bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.