Rice pilaf is a great foundation recipe to know. Once you learn to make it well, you can tweak the recipe a thousand ways to your liking. This is a favorite approach for me. Be sure to make it pretty (and extra delicious) with toppings. There are a bunch listed in the recipe.
The backbone of a good pilaf is, of course, rice. You want it fluffy and well defined. For this pilaf, you build flavor early. Onions are caramelized in a blend of olive oil and butter. The butter browns and becomes fragrant. To that, spices are added, and ingredients like beans or pulses, toasted nuts, and dried fruit are added. You have a lot of latitude here, and the combination of chickpeas, chopped dates, and pistachios (pictured) are a favorite. Water is added and the pot simmers until the rice absorbs and softens. A finishing squeeze of citrus juice and shower of herbs brightens things up. Toppings like salted yogurt and olives are the finishing touch.
The key to reheating a rice pilaf like this one is to add a few tablespoons of water to the pan or dish you’re using. Heat gently, give it a good stir, and then go for a second round of heating. You mainly want to avoid the rice drying out, so adding a bit of moisture really helps.
Continue reading Rice Pilaf on 101 Cookbooks
Source: 101 Cookbooks
Today we’re going to talk about wedding planning. Not wedding planning from the perspective of…
It’s been a busy fall for Apple software releases, and that’s set to continue. iOS…
Nyong'o also revealed she hasn't seen the 2018 film since Chadwick Boseman's tragic passing in…
The proposed commercial space station includes familiar features like a cupola window and a large…
Michelle is in a bit of a rut. Her social life is nowhere. Her apartment's…
Don't miss out on this chance to add an Apple Pencil Pro to your new…