Try this Turkish Pilaf recipe, or contribute your own.
- Carbohydrate 23.8859632635391 g
- Cholesterol 0 mg
- Fat 3.56591209369044 g
- Fiber 1.09809675618276 g
- Protein 3.13998872565278 g
- Saturated Fat 0.596281723191529 g
- Serving Size 1 1 Serving (93g)
- Sodium 197.840389591199 mg
- Sugar 22.7878665073563 g
- Trans Fat 0.147412924806673 g
- Calories 141 calories
Step-by-step
- Heat the oil in a saucepan.
- Add the onion and cook, stirring often, until soft.
- Add the rice and cook over low heat, stirring constantly, for 3 mins.
- Add the salt, pepper, and beef broth.
- Cover and simmer for 20 mins or transfer to a covered casserole and bake in a 350 degree F oven for 1 hour.
- Mushroom Pilaf: Add the broth to 1 cup chopped mushrooms that be sauteed in 2 tbsp butter.
- Chicken Pilaf: Substitute 2 cups chicken broth for the beef broth, and with the broth add 1 cup diced cooked chicken and 1/2 tsp tarragon, crumbled.
Swapping beef broth for mushroom stock transforms this classic side dish into an earthy, umami-rich base that pairs effortlessly with roasted vegetables. Long grain rice works best here because its lower starch content prevents the grains from sticking together during cooking. Frying the dry grains in olive oil coats each one in fat, creating a hydrophobic barrier that keeps the interior firm while the outside softens.
Constant stirring over low heat for three minutes ensures even toasting without browning the starches prematurely. Finely chopped onions must sweat completely until soft before the rice goes into the pan, otherwise crunchy pieces will disrupt the tender texture of the finished grains. Monitoring this initial stovetop phase prevents scorching at the bottom of the saucepan.
Simmering the covered pot for twenty minutes traps steam to cook the interior evenly through gentle heat transfer. Alternatively, transferring the mixture to a covered casserole dish inside a 350 degree F oven yields identical results by surrounding the vessel with steady, ambient heat for one hour. Both methods rely on a strict two-to-one liquid-to-rice ratio to achieve proper hydration.
Adapting the recipe for pescatarian diets requires swapping animal stocks for vegetable bouillon without altering the fundamental technique. Leftovers keep safely in a sealed container for up to three days when refrigerated promptly. Reheating benefits from a splash of water to restore moisture lost during storage.
