Rice Pilaf Recipe
Rice pilaf, a dish with roots spanning across the Middle East, Central Asia, and Eastern Europe, is beloved for its aromatic flavors and fluffy texture. The term "pilaf" comes from the Persian word "pilāv," which signifies cooked rice.
Equipment
- Medium-sized saucepan with lid
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 cup basmati rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced1 celery stalk, diced
- 2 cups chicken or vegetable broth
- 1 bay leaf1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup toasted slivered almonds (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Rinse 1 cup of basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.Finely chop 1 small onion, mince 2 cloves of garlic, and dice 1 carrot and 1 celery stalk.
- In a medium-sized saucepan, heat 2 tablespoons of olive oil over medium heat.Add the chopped onion and cook for about 2-3 minutes until it becomes translucent.Add the minced garlic, diced carrot, and diced celery, and sauté for another 3-4 minutes until the vegetables are tender.
- Add the rinsed basmati rice to the saucepan, stirring to coat the rice with the oil and vegetables. Cook for about 2 minutes, allowing the rice to toast slightly.
- Pour in 2 cups of chicken or vegetable broth.Add 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.Stir well, bring the mixture to a boil, then reduce the heat to low.
- Cover the saucepan with a lid and let the rice simmer on low heat for 15-20 minutes, or until the liquid is absorbed and the rice is tender.Avoid lifting the lid during this time to ensure the steam cooks the rice evenly.
- Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.Remove the bay leaf and fluff the rice gently with a fork.If desired, stir in 1/4 cup of toasted slivered almonds and 1/4 cup of chopped fresh parsley for added flavor and texture.Serve the rice pilaf hot as a side dish or a light main course.