Rice Pilaf
Rice Pilaf

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, rice pilaf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Rice Pilaf is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Rice Pilaf is something that I have loved my whole life.

Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Melt butter and olive oil in a large saucepan over medium heat.

To begin with this recipe, we must prepare a few components. You can cook rice pilaf using 10 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Rice Pilaf:
  1. Get 1 tbsp. unsalted butter
  2. Prepare 1 tbsp. olive oil
  3. Prepare 1 small carrot, peeled and diced
  4. Take 1 small stalk celery, diced
  5. Make ready 1/4 yellow onion
  6. Get 2 cloves garlic, minced
  7. Prepare 1 cup long grain rice
  8. Take 1 3/4 cup unsalted chicken or veggie broth
  9. Make ready 1/4 tsp. each salt, pepper, salt-free all purpose seasoning
  10. Take 1/8 tsp. each poultry seasoning, ground sage

The rice to water ratio for rice pilaf is different than regular steamed rice. You don't need as much liquid when you're toasting the rice beforehand in oil. Bring the rice to a boil, then reduce to a simmer and put the lid on. It's like rice that puts on a nice dress and some earrings — not much extra work, but the payoff is a side dish that feels just a little bit fancy.

Steps to make Rice Pilaf:
  1. Heat the butter and oil in a medium pot with a tight fitting lid over medium heat. Once its melted and hot, add the carrots, celery and onion with a large pinch of salt. Cook, stirring often, until everything has softened up…about 7-10 minutes. Then add the garlic and cook a minute or two more, until fragrant. Stir in the rice and seasonings and increase the heat to med-high.
  2. Stir often, so the rice toasts evenly for about 3 or so minutes. Then stir in the broth and place on the lid. Once it starts to come to a low boil, which should be fairly quickly, decrease the heat to low and let simmer undisturbed for 13-15 minutes, or until the liquid has been absorbed. Then turn off the heat and keep the lid on an additional 5 minutes. Then fluff with a fork and serve.

Today we're making the very simplest rice pilaf: white rice cooked with a little flavorful oil and chopped onion, and then simmered with broth. Basmati rice is always a good call for pilaf. This savory side dish has been a family favorite for years. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota. This rice pilaf cooked in broth with herbs and vegetables like onions, celery and mushrooms makes a wonderful accompaniment to any meal.

So that’s going to wrap this up for this special food rice pilaf recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!