Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, rice pilaf. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Made with long grain white rice, onion, celery, and stock. Here is how my mother makes her rice pilaf. It isn't a precise recipe because much depends on the.
Rice Pilaf is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Rice Pilaf is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook rice pilaf using 10 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Rice Pilaf:
- Make ready 1 tbsp. unsalted butter
- Take 1 tbsp. olive oil
- Get 1 small carrot, peeled and diced
- Take 1 small stalk celery, diced
- Prepare 1/4 yellow onion
- Get 2 cloves garlic, minced
- Take 1 cup long grain rice
- Make ready 1 3/4 cup unsalted chicken or veggie broth
- Get 1/4 tsp. each salt, pepper, salt-free all purpose seasoning
- Make ready 1/8 tsp. each poultry seasoning, ground sage
Best rice for rice pilaf - basmati rice is the best for both flavour and fluffiness. Basmati is a type of Eastern style rice pilaf. For more of a traditional Thanksgiving or Christmas theme, try pecans plus. Think of rice pilaf as an upgrade to your everyday rice.
Steps to make Rice Pilaf:
- Heat the butter and oil in a medium pot with a tight fitting lid over medium heat. Once its melted and hot, add the carrots, celery and onion with a large pinch of salt. Cook, stirring often, until everything has softened up…about 7-10 minutes. Then add the garlic and cook a minute or two more, until fragrant. Stir in the rice and seasonings and increase the heat to med-high.
- Stir often, so the rice toasts evenly for about 3 or so minutes. Then stir in the broth and place on the lid. Once it starts to come to a low boil, which should be fairly quickly, decrease the heat to low and let simmer undisturbed for 13-15 minutes, or until the liquid has been absorbed. Then turn off the heat and keep the lid on an additional 5 minutes. Then fluff with a fork and serve.
Today we're making the very simplest rice pilaf: white rice cooked with a little flavorful oil and chopped onion, and then simmered with broth. This Rice Pilaf is a classic side dish that goes well with nearly any meal. This rice pilaf is about as minimal as it gets when it comes to ingredients, but still has wonderful flavor and texture. This is the classic rice pilaf recipe I was taught as an apprentice Chef, and I believe it's still the best. The only difference, it was cooked it in the.
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