Simple Rice Pilaf
Rice Pilaf is a flavorful dish, originating from India, where aromatics and other vegetables are sautéed with rice before boiling in broth or stock. This simplified recipe, while a more Americanized version, will get your feet wet with Rice Pilaf and give you a base with which to make the dish your own. It goes great as a side for fish dishes or as a more flavorful alternative anywhere steamed rice is used.
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 Medium Onion Chopped
- 2 C White Rice Uncooked
- 2 Tbsp Butter
- 4 tsp Bouillon Chicken or Vegetable
- 4 C Water
- 1/4 C Fresh Parsley Chopped (Optional)
- Salt and Pepper To Taste
Instructions
- In a 6 quart saucepan, sauté the onions in the butter and bouillon until translucent.1 Medium Onion, 2 Tbsp Butter, 4 tsp Bouillon
- Add the rice and cook another minute or two until the rice begins to take on some color.2 C White Rice
- Pour in the water and bring to a boil, uncovered.4 C Water
- Cover and simmer on low for 20 minutes, until the rice is cooked and tender.
- Once cooked, remove from heat. Fluff the rice and mix in the optional Parsley and salt and pepper to taste.1/4 C Fresh Parsley, Salt and Pepper
Notes
You can easily sub in other vegetables for the onions, including celery, carrots and tomatoes. Some recipes even include raisins and nuts. Mix and match to find a combination you enjoy. You can also increase the amount of vegetables to two or more cups. Note: if the water content of the vegetables ends up making the rice too “wet” after the 20 minutes, cook it uncovered for a minute or two until the excess liquid steams off.
You can also sub in broth or stock for the bouillon and water in this recipe. You may have to play with the amount of broth/stock if it has a lower water content.