Thursday, December 6, 2007

Rice Pilaf

I love this combination rice recipe with a little twist, which gives it a rich flavor. I saw this recipe at Food Network, tweaked it a little bit and since than I have stopped using store bought rice.

I use basmati or jasmine rice which works out great, the starch amount is just right, and it comes out fluffy.

The trick with rice is not to take off the lid of the pot until it is cooked, so if you have a pot with a glass lid, use that one. If you do open it, you are letting the steam out, and rice will come out too crunchy.

And if you want to use the leftover as a salad, skip the butter and use olive oil (but don't saute too long, you will be frying the rice). Then you can eat the rice cold and still enjoy it:)


RICE PILAF

Ingredients:
3 tablespoons unsalted butter
1 shallot, thinly sliced
1 1/2 teaspoons kosher salt
Freshly ground black pepper 2
cups basmati-style long grain rice
3 cups low-sodium chicken or beef broth
1 bay leaf
1 sprig fresh rosemary
1/2 cup mixed minced soft herbs, such as parsley, green onions, tarragon, chives, basil, chervil

Directions:
Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes.

Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes.

Discard the rosemary and bay leaf. Fluff the rice with a fork. and add any of the soft herbs you prefer to the pan and toss with a fork to combine.

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