Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp ajika spice blend
- 1 tsp salt
- 1/4 cup vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped bell peppers and continue to sauté for another 5 minutes.
4. Add the ajika spice blend and salt and stir to combine.
5. Add the rinsed rice to the pot and stir to coat the rice with the spice mixture.
6. Add the water and bring to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the rice is fully cooked and the water has been absorbed.
8. Remove the pot from the heat and let it sit for 5 minutes.
9. Fluff the rice with a wooden spoon and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Sodium: 400mg
Fiber: 2g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with any neutral oil.
- Ajika spice blend can be substituted with any spice blend of your choice.
Variations:
- Add cooked chicken or shrimp to the pilaf for a protein boost.
- Add chopped tomatoes or canned diced tomatoes for a more tomato-based flavor.
- Add raisins or dried apricots for a sweet and savory twist.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- Adjust the amount of ajika spice blend to your liking.
Storage instructions:
Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a splash of water to the rice and microwave for 1-2 minutes or heat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the rice pilaf in a large serving dish and garnish with chopped fresh herbs such as parsley or cilantro.
Garnishes:
Chopped fresh herbs such as parsley or cilantro.
Pairings:
This rice pilaf pairs well with grilled meats or roasted vegetables.
Suggested side dishes:
A simple salad or roasted vegetables make great side dishes for this rice pilaf.
Troubleshooting advice:
- If the rice is still undercooked after the water has been absorbed, add a splash of water and continue to simmer until fully cooked.
- If the rice is too dry, add a splash of water and fluff with a wooden spoon.
Food safety advice:
Make sure to store leftover rice pilaf in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Ajika is a spice blend that originated in the Caucasus region of Eastern Europe and is commonly used in Georgian cuisine.
Flavor profiles:
This rice pilaf has a savory and slightly spicy flavor from the ajika spice blend.
Serving suggestions:
Serve this rice pilaf as a side dish with grilled meats or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Georgian