Classic Rice Pilaf

[amy]

i was curious to know if anyone knows what is in a classic rice pilaf, the rice, veggies, etc.. i would love to know for knowing sake, chef Amy

[Suzanne]

"Classic" is a loaded word, as bad as "authentic." As far as I'm concerned, basic ingredients are:

Rice, preferably long- or medium-grain -- one with not much surface starch
Fat of some variety
Onion of some variety, chopped fine
Maybe celery, chopped fine
Liquid of some variety, at a boil (2 times the volume of the rice)
Salt and pepper

Method:
Heat fat
Add onion, celery if using; sweat (cook until soft but not browned)
Add rice; turn up heat. Cook, stirring often, until rice is opaque and fragrant.
Add liquid all at once.
Season with S & P
Cover. Lower heat. Cook 15 minutes.
Uncover, check that all liquid has been absorbed. Cook longer if not.
Fluff. Correct seasoning. Serve.

[Jim]

"Classic" is a loaded word, as bad as "authentic."

True!

I thought pilaf meant that the rice dish was fortified with raisins and almonds... or some variation of fruit and nuts.

[Mezzaluna]

Is that also spelled "pilau"? Can it also contain pasta, such as orzo, or is that something else?

[Angel]

RICE PILAF

1 c. uncooked long grain white
rice
1 Tbsp. onion or ¼c.
chopped onion
1/2 tsp. salt
¼ to½ tsp. ground thyme
or poultry seasoning
1 Tbsp. margarine or butter
2 chicken bouillon cubes or 2
tsp. instant chicken
bouillon
2 c. hot water
½ c. (4 oz.) can drained
mushroom stems and pieces
or 1 c. sliced fresh
mushrooms

In a one-quart baking dish, combine all the ingredients.
Mix well. Cover and bake at 375 º F.for 30 to 35 minutes, stir-
ring occasionally.
Serving Suggestions: Good served with baked chicken or
Cornish hens.
Variations: Saucepan Rice Pilaf, combine ingredients in
a medium saucepan. Bring to a boil. Reduce heat and simmer
for 20 to 25 minutes or until rice is tender. Stir occasional-
ly.

[maggie]

Amy,

I add unbroken wild rice and carrots to mine. Personally I think it adds a different flavor.
Good luck.

Maggie