Rice pilaf is the perfect side dish that offers both simplicity and versatility. This easy, fast, and reliable recipe can be customized to suit your taste and preferences. With a few variations, you can create exciting and delicious rice pilaf dishes that complement various main courses. Plus, it’s an ideal dish to prepare in advance and still maintain its delightful flavors.
MAKES: 4 servings
TIME: About 30 minutes, plus a little time to rest
INGREDIENTS:
- 2 to 4 tablespoons butter or extra virgin olive oil
- 1 cup chopped onion
- 1 1/2 cups rice, preferably basmati
- Salt and freshly ground black pepper
- 2 1/2 cups stock
- Chopped fresh parsley leaves for garnish
INSTRUCTIONS:
- In a large, deep skillet with a lid, melt 2 tablespoons of butter or heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring, until it softens, approximately 5 minutes.
- Add the rice to the skillet, stirring it until it becomes glossy and evenly coated with the butter or oil. Allow the rice to lightly color for about 5 minutes. Season the rice with salt and freshly ground black pepper to taste.
- Lower the heat to medium, then pour the stock into the skillet all at once. Stir the rice and stock mixture once or twice, then cover the pan.
- Cook the pilaf until most of the liquid is absorbed, which takes about 15 minutes. Once done, reduce the heat to the absolute minimum. Let the pilaf rest for an additional 15 to 30 minutes. Optionally, add the remaining butter or oil for extra richness and fluff the rice with a fork.
- Taste the pilaf and adjust the seasoning as needed. Fluff the rice again, garnish with chopped fresh parsley leaves, and serve.
VARIATIONS:
- Red or Green Rice Pilaf: For Mexican-inspired versions, use olive or neutral oil and add minced garlic after stirring in the rice. For arroz rojo, include chopped tomato before adding the stock; reduce the stock to 1 3/4 cups. For arroz verde, add roasted poblano; finish with parsley, cilantro, and a squeeze of lemon or lime juice.
- Pilaf with Currants and Pine Nuts: A classic twist, use butter and add currants (or raisins), pine nuts (or other nuts), ground cumin, and ground cinnamon along with the rice.
- Vermicelli Pilaf: Incorporate vermicelli or angel hair pasta broken into 1-inch lengths with oil or butter. Cook until browned, then proceed with the recipe, increasing the stock to about 3 cups.
- Mexican Rice with Vegetables: Add minced carrot, celery, red or other bell pepper, and minced green beans or whole peas in Step 2, after adding the rice. Garnish with parsley or fresh cilantro.
- Kimchi Rice: Use dark sesame oil instead of butter. Stir in chopped Kimchi just after adding the rice. Season with soy sauce as needed and garnish with sliced scallion.
- Pilaf with Meat: A substantial main course variation. Cook ground meat (lamb, pork, turkey, chicken, beef, or a combination) separately in the pan before adding the onion. Reintroduce the cooked meat with bay leaves in Step 2 and complete the dish.
USES:
- Pair rice pilaf with your favorite meats, poultry, or seafood dishes for a well-rounded meal.
- Serve it as a side dish for family dinners or festive gatherings, as it complements various cuisines and flavors.
- Utilize the make-ahead option to prepare pilaf in advance, saving you time on busy days while maintaining its delightful taste.
Rice pilaf, in all its seven variations, is a versatile and satisfying dish that can cater to various preferences. The ease of preparation, coupled with the opportunity to experiment with exciting ingredients, makes it an ideal addition to your repertoire of dishes. So, get creative and enjoy the delightful world of rice pilaf.
