The Best Organic Rice Pilaf Recipe That I Have Ever Made!
Try this The Best Organic Rice Pilaf Recipe That I Have Ever Made recipe, or contribute your own.
Try this The Best Organic Rice Pilaf Recipe That I Have Ever Made recipe, or contribute your own.
- 1/2 tsp dried thyme
- 1 small sweet onion finely chopped
- 1 cup organic basmati rice or jasmine rice i used lundberg organic jasmine rice
- 2 cups homemade chicken or vegetable stock
- 2 tbsp grass fed butter
- 2 cups thinly sliced carrots (i used my food processor t
- 1/4 tsp unrefined sea salt
- 1/3 cup chopped celery leaves
- Carbohydrate 4.17840416666667 g
- Cholesterol 0 mg
- Fat 0.04568125 g
- Fiber 0.504208320180575 g
- Protein 0.44323125 g
- Saturated Fat 0.00056875 g
- Serving Size 1 1 serving (55g)
- Sodium 4.42479166666667 mg
- Sugar 3.67419584648609 g
- Trans Fat 0.0447666666666667 g
- Calories 18 calories
Step-by-step
- Preheat a large skillet that has a lid over medium heat.
- Add butter, onions, carrots and celery leaves and sauté for 4 minutes or until the onions start to get soft.
- Push the onion mixture to the side of the pan and add rice and sauté stirring frequently until the rice starts to turn a little brown, about 3 minutes.
- Add stock, salt and thyme to the hot pan, stir and bring to a boil.
- Once you have reached a boil, turn down to a slight simmer and place the lid on and simmer for 15 minutes.
- After 15 minutes remove rice from heat and let sit for 10 more minutes.
- Remove lid and fluff with fork. Serve immediately
Managing Heat and Moisture in the Skillet
Cooking this dish requires strict management of pan temperature across two distinct phases. Sautéing the aromatics—onions, carrots, and celery leaves—in grass-fed butter for four minutes over medium heat softens the cellular walls without browning the sugars prematurely. Pushing that vegetable mixture aside exposes the bare skillet metal, creating a hot zone where the dry basmati or jasmine rice can toast. Stirring the grains continuously for three minutes until they turn pale gold toasts the exterior starches, which prevents the individual grains from dissolving into a starchy paste once the liquid is introduced. Pouring in two cups of simmering chicken or vegetable stock requires caution to avoid violent splattering against the hot pan walls.
Resting and Steaming Mechanics
Controlling the steam cycle determines whether the final product turns out fluffy or waterlogged. Lowering the heat immediately upon reaching a rolling boil preserves the liquid volume needed for the fifteen-minute simmer under a tight-fitting lid. Removing the skillet from the heat source after that quarter-hour is only half the process; letting the covered pan sit undisturbed for an additional ten minutes allows residual moisture to redistribute evenly through every grain of rice. Uncovering the vessel prematurely vents vital thermal energy, resulting in crunchy cores. Fluffing the grains with a tined fork rather than a spoon prevents crushing the tender rice cylinders before plating. Pairing this aromatic side dish with roasted poultry or pan-seared white fish balances the buttery starch profile with lean protein.
