Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Medium saucepan with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, melt the butter over medium heat.
3. Add the onion and garlic and sauté until softened, about 3 minutes.
4. Add the rice and stir to coat with the butter.
5. Pour in the broth and bring to a boil.
6. Reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
8. Fluff the rice with a fork and stir in the capers, parsley, and chives.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Total fat: 6g
Saturated fat: 3.5g
Cholesterol: 15mg
Sodium: 570mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 1g
Protein: 4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice, but it will require a longer cooking time.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Dried herbs can be used instead of fresh herbs, but reduce the amount to 1 teaspoon each.
Variations:
- Add 1/4 cup of toasted pine nuts or slivered almonds for extra crunch.
- Use lemon zest instead of capers for a citrusy twist.
- Add 1/2 cup of chopped sun-dried tomatoes for a more flavorful pilaf.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Let the rice sit covered for 5 minutes after cooking to allow the grains to absorb any remaining liquid.
Storage instructions:
Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice pilaf in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the rice pilaf in a large bowl or on individual plates, garnished with additional chopped herbs.
Garnishes:
Chopped fresh herbs, lemon wedges, or a sprinkle of paprika.
Pairings:
This rice pilaf pairs well with roasted or grilled chicken, fish, or vegetables.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
If the rice is still undercooked after the liquid has been absorbed, add a splash of water and continue cooking until tender.
Food safety advice:
Refrigerate leftover rice pilaf promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Rice pilaf is a dish that originated in the Middle East and Central Asia, and has since spread to many other parts of the world. It is typically made with rice, broth, and various seasonings, and can be served as a side dish or a main course.
Flavor profiles:
This rice pilaf has a savory, slightly tangy flavor from the capers, and a fresh, herbaceous flavor from the parsley and chives.
Serving suggestions:
Serve this rice pilaf alongside your favorite protein and a simple salad or vegetable side dish for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Herbaceous, Tangy, Aromatic, Zesty