Classic Rice Pilaf

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

True!

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

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

Rice Pilaf

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.

Amy,

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

Maggie