At its a lot of basic, pilaf (the spelling differs depending on the region) is rice prepared in seasoned broth. It is found in lots of cultures including Middle Eastern, South Asian and Caribbean.
In English speaking cultures, it is often referred to as “rice pilaf” which is redundant since pilaf can refer to nothing but rice.
Pilaf can be plain rice boiled in broth. The difference, of course, is that fried rice is a stir fry while pilaf is, essentially, a boiled meal.
For my pilaf, I added leeks, red bell pepper, asparagus and mushrooms.
Leeks, pepper, asparagus and mushroom pilaf
Preparation Time: 10 minutes
Cook Time: 25 minutes
Overall Time: 35 minutes
Author: Connie Veneracion
- 2 tablespoons olive oil
- 1/3 cup leeks( white and light green portions only), very finely sliced
- 1/3 cup bell pepper sliced
- 1/3 cup asparagus diced
- 1/2 cup mushrooms( any range is good), sliced
- salt to taste
- pepper to taste
- 1/4 teaspoon garlic minced
- 1/2 cup long-grain rice rinsed and drained pipes (spin in a salad spinner for best results)
- 1 to 1 and 1/2 cups well-seasoned vegetable broth( various rice ranges have various liquid absorption qualities)
Stir in the rice.
Cover the pot, turn down the heat to low and cook until the rice is done, about 20 minutes.
As soon as the rice is done, fluff the pilaf with a fork.
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