ARM: Plain Rice Pilaf (with Variations)
Source of Recipe
"The Cuisine of Armenia", by Sonia Uvezian
Plain Rice Pilaf
-- (Printzi Yeghintz)
2 to 3 tablespoons butter
1 cup uncooked long-grain white rice
2 cups hot chicken or beef broth
salt to taste
In a heavy saucepan or casserole, melt the butter over moderate heat. Add the rice and cook 2 minutes or until the grains are thoroughly coated with butter but not browned stirring constantly. Pour in the broth, sprinkle with the salt, and bring to a boil, stirring. Reduce the heat to low. Cover and simmer about 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite, not mushy. Gently fluff the rice with a fork. Spoon onto a heated serving platter, being careful not to mash it.
Note: The author suggests that you simmer the rice 15 minutes or until just tender, then gently stir it with a fork and place, uncovered, in a preheated 325 degree oven for 30 minutes or until the grains are dry and separate. Use a fork to fluff the rice every 10 minutes.
Although it is not typical, the pilaf may be flavored with onion or garlic. A small onion, finely chopped, may be sauteed in the butter before you add the rice, or a crushed garlic clove may be added to the sauteed rice before adding the broth. The pilaf may also be sprinkled with finely chopped parsley or paprika to taste just before serving.
Makes 4 servings
Rice Pilaf with Vermicelli
Follow the recipe for Plain Rice Pilaf, sauteing 1/2 cup vermicelli, broken into 1-inch pieces, in the butter until lightly browned. Add the rice and proceed as above.
Makes 4 servings
Rice Pilaf with Noodles
Follow the recipe for Plain Rice Pilaf, sauteing 1/2 cup fine egg noodles for the vermicelli.
Makes 4 servings
Rice Pilaf with Almonds
1/2 tablespoons butter
1/4 cup blanched almonds
salt -- to taste
1 recipe Plain Rice Pilaf
In a small skillet melt the butter over moderate heat. Add the almonds and saute until golden brown on both sides, stirring frequently. Drain on absorbent paper and sprinkle with the salt. Serve the hot pilaf on a heated platter, topped with the sauteed almonds.
Makes 4 servings
Rice Pilaf with Tomatoes
Follow the recipe for Plain Rice Pilaf, sauteing in the butter 1 small onion, finely sliced, until soft but not browned. Add 2 large tomatoes, peeled, seeded, and minced; 1/2 teaspoon dried basil (optional); 1 clove garlic, crushed (optional); and 2 tablespoons minced parsley and cook 2 minutes. Add the rice and proceed as directed in the recipe, reducing the amount of broth to about 1 1/2 cups, depending on how juice the tomatoes are, and using salt and pepper to taste.
Makes 4 servings.
Rice Pilaf with Mushrooms
Follow the recipe for Plain Rice Pilaf, sauteing in the butter 1 medium onion, minced, 1q cup thickly sliced mushrooms; and 1 small green pepper, thinly sliced, until they begin to soften. Stir in 1 medium tomato, peeled, seeded, and minced, and 1 large clove garlic, crushed, and cook 2 minutes. Add the rice and 1/4 teaspoon powdered saffron or to taste and proceed as directed in the recipe, reducing the amount of broth to about 1 3/4 cups and using salt and pepper to taste. Sprinkle the pilaf with 2 tablespoons minced parsley if you like.
Makes 4 servings
Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds
The toasted almonds and sesame seeds add a delightful texture to this golden pilaf with the distinctive flavor of saffron.
Follow the recipe for Plain Rice Pilaf adding 1/4 teaspoon powdered saffron or to taste with the broth. Toast 1/4 cup each sliced almonds and sesame seeds on separate baking sheets in a preheated 300 degree F. oven until golden brown, stirring occasionally and watching closely to prevent burning. When the pilaf is done, fluff gently with a fork, stir in the toasted almonds and sesame seeds, and mix thoroughly.
Makes 4 servings
Categories: Armenian, Grains
Recipe typed for you by Judi Mae Phelps.
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