Traditional Rice Pilaf Recipe
User Reviews
5
Traditional Rice Pilaf Recipe
Description
This Traditional Rice Pilaf Recipe begins by melting butter in a pot, followed by gently cooking diced onion, celery, and minced garlic until tender but not browned. The addition of these vegetables infuses the dish with subtle savory flavor. Once softened, the long grain rice is added and stirred for several minutes to toast the grains lightly, which improves texture and taste.
Chicken stock is then poured over the rice mixture, seasoned with salt and pepper, and brought to a boil. The heat is lowered and the pot covered to simmer for 18 to 20 minutes until the rice absorbs the liquid and becomes tender. Removing the lid and fluffing the rice with a fork finishes the dish, ensuring separated grains. Fresh chopped parsley is stirred in to add a bright element.
The pilaf serves well with many main courses. It can be prepared up to an hour in advance and kept warm, or stored in the refrigerator for several days. Reheating with added liquid helps restore moisture. The recipe allows substitutions such as wild or brown rice with adjustments to liquid and cooking times, offering versatility.
Ingredients
- 2 tablespoons butter unsalted
- ½ yellow onion peeled and small diced
- 2 celery rib small diced
- 1 garlic finely minced clove
- 2 cups long grain rice
- 3 ½ cups chicken stock
- 2 tablespoons parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the butter to a medium size pot over low to medium heat until melted.
- Next, add onion, celery, and garlic and cook until tender while frequently stirring but not browned.
- Add in the rice and stir for 3 to 4 minutes to lightly toast.
- Pour in the stock, season with salt and pepper, and bring to a boil over high heat.
- Stir the rice, place on a lid, and cook over low heat for 18 to 20 minutes or until the rice is cooked and the stock is absorbed.
- Remove the lid, and using a fork, fluff the rice to break it up. Let stand for 5 minutes before serving.
Notes
- Make the pilaf up to 1 hour ahead and keep warm over very low heat before serving.
- Store cooked rice covered in the refrigerator for 4 to 5 days.
- Freeze leftover pilaf for up to 3 months; thaw in refrigerator before reheating.
- Reheat by adding chicken stock or water and heating over low to medium heat, stirring occasionally.
- If using water instead of stock, reduce the liquid amount by 15% and cooking time by 20% for stovetop rice.
- Rinsing rice before cooking is optional and may affect starchiness.
- Additional butter can be stirred in after cooking for more richness and flavor.
User Reviews
Overall Rating
5
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