Rice Pilaf

Rice pilaf, a culinary gem prevalent in various global cuisines, represents a versatile and cherished recipe known for its harmonious blend of aromatic rice and savory ingredients. The roots of this recipe are intertwined with Middle Eastern and Central Asian culinary traditions. Comprising basmati or long-grain rice, the grains are sautéed in butter or oil before being simmered to perfection. The inclusion of fragrant spices, often including cinnamon, cumin, or cardamom, imparts a distinctive flavor profile. Additionally, ingredients like finely chopped onions, garlic, and sometimes nuts or dried fruits contribute to the richness and complexity of the recipe. The method of cooking varies, with some cultures favoring a stovetop approach, while others employ oven-baking techniques.

The history of rice pilaf is a tapestry woven with the threads of cultural exchange and culinary evolution. Originating in the Middle East, this recipe traveled along the ancient Silk Road, adapting to the palates and available ingredients of diverse regions. Over time, it became an integral part of the culinary repertoire in Central Asia, the Mediterranean, and beyond. The technique of sautéing the rice before cooking not only imparts a golden hue but also ensures each grain remains distinct, resulting in a light and fluffy texture. Whether served as a side dish or a main course, rice pilaf exemplifies the artistry of combining simple ingredients and culinary techniques to create a universally beloved recipe.

RiceMediterranean

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Yield: 4 servings

A plate of rice pilaf.

Ingredients

  • ½ Tbsp. olive oil
  • ½ Tbsp. butter
  • ¼ onion, diced (¼ cup)
  • ¼ cup celery, diced (1 stalk)
  • 2 garlic cloves, minced
  • ¼ cup orzo
  • ½ cup basmati rice
  • 1½ cups chicken stock (room temp or hot)
  • 1 bay leaf
  • ½ tsp. dried parsley
  • ¼ tsp. salt
  • ¼ tsp. oregano
  • ⅛ tsp. thyme
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. black pepper
  • 2 Tbsp. fresh parsley, chopped

Instructions

  1. 1.
    Melt butter and olive oil over medium heat.
  2. 2.
    Add celery, onion, and garlic and sauté for about a minute.
  3. 3.
    Add orzo and sauté for 3 minutes.
  4. 4.
    Add rice and sauteé for 4-5 minutes until orzo is browned and onions are soft.
  5. 5.
    Add the chicken stock, bay leaf, herbs, and spices and stir.
  6. 6.
    Increase heat to high and bring stock to a boil.
  7. 7.
    Reduce heat, cover, and let simmer for 10 minutes until liquid is absorbed.
  8. 8.
    Remove from heat and let stand, covered, for 10 minutes.
  9. 9.
    Fluff rice and top with chopped parsley.