Rice Pilaf

I am a big fan of white rice.  I have tried brown rice a number of times and so far do not care for the ‘nutty’ taste.  I know it is healthier, so I will keep trying.  For now though, this is the rice I frequently fix for my stir-fries.  This recipe came from a cooking class I took and I have adapted it to my taste, I like  onions!

Pilaf is a long grain rice cooked in oil or butter and then simmered in water or stock.  In Middle Eastern cuisines, pilaf refers to a rice dish flavored with spices, nuts, dried fruits or meat.

Rice Pilaf

  • 1 to 1-1/2 cups onions, diced (more or less depending on your taste)
  • just enough peanut oil to coat the onions
  • 3/4 cup Basmati, Texmati or Jasmine rice (rinse the rice a few times until the water runs clear and drain)
  • 1-1/2 cups low sodium chicken broth (can add either 1/4 cup white wine or another 1/4 cup of chicken broth)

Place rice in a bowl and add enough water to cover by 2 inches. Swish grains around and pour off water leaving the rice. Do this about 3-4 times until water runs clear. Drain thoroughly

Sweat the onions in the peanut oil for about 5 minutes in a covered pan over medium heat.  Do not let the onions brown.  Pour in the rice and stir until the rice glistens.  Add the chicken broth; cover and cook until liquid is absorbed and the rice is tender, about 15-20 minutes.  Sprinkle with a little freshly minced parsley and serve.

To reheat; place the rice in a microwave safe bowl and sprinkle lightly with water. Cover and microwave stirring once or twice until it’s hot. Rice does keep well in the freezer too.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/12/13/rice-pilaf/   



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