Red Rice Pilaf
A pilaf is a savory dish of rice that has first been sautéed in fat and then cooked in a seasoned liquid. (It differs from a risotto in that the liquid is entirely absorbed.) Depending on the recipe, a pilaf may also include nuts, spices, a few vegetables, or even a complex meat stew. I make mostly simple pilafs, such as the red rice pilaf that follows, to go with quesadillas and black beans, or a basmati rice pilaf with saffron and onions to eat with a vegetable ragout. Long-grain rice is usually used in pilafs, although some cuisines use short-grain rice. Sautéing the rice before adding the liquid enriches the flavor of the dish and coats each grain in fat. This, along with thorough washing, keeps the rice from sticking together or clumping. Olive oil and butter are the most commonly used fats. To avoid burning the butter while sautéing the rice, add a little oil to it, or use clarified butter (see page 125). Onion is usually sautéed for a few minutes in the fat before the rice is added. After the rice is sautéed, a flavorful liquid is poured over it and brought to a boil. The pilaf is simmered, covered, until all the liquid has been absorbed, about 15 minutes. Depending on their cooking times, vegetables and meats are added sometimes with the liquid, sometimes after the rice has been cooking for a while. The tomato in the red rice pilaf here is added at the beginning to color the rice evenly. When done, pilafs should be allowed to rest for about 10 minutes before serving.
Recipe information
Yield
3 to 4 servings
Ingredients
Preparation
Step 1
In a heavy-bottomed pot, heat: 1 1/2 tablespoons olive oil.
Step 2
Add and cook over medium heat until translucent, about 5 minutes: 1 small onion, diced fine.
Step 3
Stir in and cook for 5 minutes: 1 cup long-grain rice, rinsed and drained.
Step 4
Add: 2 garlic cloves, chopped fine, 1 small tomato, peeled, seeded, and chopped fine, (or 2 plum tomatoes, canned or fresh), 1/2 teaspoon salt (less, if using seasoned broth), 2 tablespoons coarsely chopped cilantro
Step 5
Stir and cook for 1 or 2 minutes. Pour in: 1 1/2 cups chicken broth or water.
Step 6
Bring to a boil, turn the heat down to low, and cover tightly. Cook until all the liquid is absorbed and the rice is tender, about 15 minutes. Turn off the heat and let rest, covered, for 10 minutes before serving.
Variations
Step 7
After the rice has been cooking, covered, for about 7 minutes, strew over the top of the rice vegetables such as green peas, cut green beans, or small florets of cauliflower or broccoli. Cover and continue cooking until the rice is done. Let rest for 10 minutes. Right before serving, stir together the rice and vegetables.
Step 8
Add pieces of boned leftover roast chicken or roast or braised pork before covering and cooking the rice for the last 15 minutes.
Step 9
Omit the tomatoes and increase the cilantro to 1/4 cup.
Step 10
Use basmati rice; soak in water for 20 minutes and drain. Sauté diced onion and add to the rice with a generous pinch of saffron threads. Cook for a few minutes more and add the broth or water and salt, and cook, covered, until done.
