Ingredients with Measurements:
- 2 cups of long-grain white rice
- 4 cups of chicken broth
- 1/4 cup of garum sauce
- 1/4 cup of unsalted butter
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large saucepan, melt the butter over medium heat.
3. Add the chopped onion and garlic and sauté until the onion is translucent.
4. Add the rice and stir until the rice is coated with the butter.
5. Add the chicken broth and garum sauce to the saucepan and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
7. Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
8. Remove the saucepan from the heat and let it sit for 5 minutes.
9. Fluff the rice with a fork and stir in the chopped parsley.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 10g
Carbohydrates: 50g
Protein: 7g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Clarified butter can be used instead of unsalted butter.
- Chopped scallions can be used instead of chopped onion.
- Chopped cilantro can be used instead of chopped parsley.
Variations:
- Add diced carrots and peas for a vegetable pilaf.
- Use brown rice instead of white rice for a healthier option.
- Add cooked shrimp or chicken for a protein-packed meal.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the saucepan.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the rice pilaf in a large serving bowl or on individual plates.
Garnishes:
Garnish with additional chopped parsley or cilantro.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for an additional 5 minutes to allow the liquid to evaporate.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Garum is a fermented fish sauce that was commonly used in ancient Roman cuisine.
Flavor profiles:
This rice pilaf has a savory and umami flavor from the garum sauce.
Serving suggestions:
Serve as a side dish or as a main course with additional protein.
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