Rice-Impaired? Try This Foolproof Pilaf
When students of mine grumble that they can’t make a good pot of rice, I suggest they try pilaf. Simple and practically foolproof, pilaf is a popular side dish because it has a lot more flavor than steamed or boiled rice.
To prepare pilaf, you briefly saute the rice in oil or butter to give the grains a toasted flavor and to help keep them separate. Next you pour in hot broth or seasoned water--two cups for every cup of rice--and stir once. The rice cooks in a covered pan until it is tender but not mushy. By then, it has absorbed all the liquid. You don’t need special rice; you can produce excellent pilaf with common long-grain white rice, and brown rice works well too.
“Do not disturb” is the rule to remember. Resist the temptation to lift the lid as the rice simmers. Avoid stirring, as that would cause the grains to stick together. Handle the cooked rice with a light touch. Use a fork to fluff it and to gently incorporate any last minute flavorings. Mixing other ingredients in vigorously, especially with a spoon, would crush the grains to a paste.
To flavor my pilaf, I opt for eastern Mediterranean accents--garlic, tomatoes, herbs such as thyme, oregano or dill or spices such as cumin, turmeric, allspice or red pepper. When I want to prepare a one-pot pilaf entree, I gently add diced cooked meat, poultry, seafood or legumes. For a Parisian pilaf I include butter-sauteed mushrooms, and occasionally diced vegetables like carrots, asparagus or peppers for extra color, taste and nutrition. I love to garnish my pilaf with plump raisins and toasted almonds to lend it a festive finish in the grand tradition of the Ottoman Empire.
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Faye Levy is the author of “1,000 Jewish Recipes” (Wiley, 2000).
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Rice Pilaf With Mushrooms and Garlic
Active Work Time: 10 minutes * Total Preparation Time: 35 minutes
If using brown rice, follow the recipe, simmering the rice for 40 minutes. You can refrigerate pilaf for 2 days in a covered container. It keeps hot for about 30 minutes and reheats well. Warm it uncovered in a lightly buttered shallow baking dish in a 300-degree oven or heat it in the microwave.
3 to 4 tablespoons butter, vegetable oil or olive oil
4 to 6 ounces mushrooms, halved and cut in thick slices
Salt
Freshly ground black or white pepper
1/2 to 1 medium onion, finely chopped
4 large cloves garlic, minced
1 1/2 cups long-grain rice
3 cups very hot chicken or vegetable broth or water
1 bay leaf
1 large sprig thyme or 1 teaspoon dried thyme
2 to 3 teaspoons chopped chives or garlic chives or 1 tablespoon chopped parsley
Thyme sprigs, whole chives or garlic chives, for garnish, optional
Melt 1 or 2 tablespoons of butter in a large, deep skillet over medium heat. Add the mushrooms, sprinkle them lightly with salt and pepper. Cook until tender, about 3 minutes. Remove the mushrooms and keep them warm.
Melt the remaining 2 tablespoons of butter in the pan over medium-low heat. Add the onion and cook, stirring occasionally, until it is soft but not brown, about 7 minutes. Add the garlic and rice and cook, stirring, until the grains turn milky white and are coated, about 2 minutes.
Add the broth, bay leaf, thyme and pepper to taste. Add salt to taste; if using water or unsalted broth, add 1 teaspoon at this point. Stir once and cover. Cook over low heat without stirring until the rice is just tender, about 18 minutes; taste a few grains to check. Let the rice stand, covered, for 10 minutes. Discard the bay leaf and thyme sprig. With a fork, fluff the rice lightly and stir in the mushrooms and chopped chives gently. Taste and adjust the seasoning. Serve garnished with thyme sprigs or whole chives, if desired.
4 to 6 servings. Each of 6 servings: 131 calories; 135 mg sodium; 16 mg cholesterol; 6 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 3 grams protein; 1.26 grams fiber.