Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/4 cup unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon ground cinnamon
- 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. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the onion, carrots, and celery to the saucepan and sauté until the vegetables are tender, about 5 minutes.
4. Add the rice to the saucepan and stir to coat with the butter and vegetables.
5. Add the broth, parsley, cinnamon, salt, and pepper 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 covered for 5 minutes.
9. Fluff the rice with a fork and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing vegetables
- Low heat for simmering rice
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 11g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 1g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken broth can be substituted with vegetable broth or water.
- Dried parsley can be used instead of fresh parsley.
- Ground nutmeg can be used instead of cinnamon.
Variations:
- Add cooked chicken or shrimp to the rice pilaf for a protein boost.
- Add diced tomatoes or bell peppers for extra flavor and color.
- Substitute the vegetables with your favorite vegetables, such as zucchini or mushrooms.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the saucepan.
- Let the rice sit covered for 5 minutes after cooking to allow the steam to finish cooking the rice and make it fluffier.
- Use a fork to fluff the rice instead of a spoon to avoid crushing the grains.
Storage instructions:
- Store leftover rice pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice pilaf 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 bowl or on a plate.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- Serve the rice pilaf as a side dish with grilled chicken or fish.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a splash of water or broth and continue cooking until the rice is tender.
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:
- Rice pilaf is a dish that originated in the Middle East and Central Asia.
Flavor profiles:
- The Salondro Rice Pilaf has a savory and slightly sweet flavor from the combination of vegetables, cinnamon, and butter.
Serving suggestions:
- Serve the Salondro Rice Pilaf as a side dish with your favorite protein and vegetables.
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