Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup golden raisins
- 1/4 cup slivered almonds
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Medium-sized saucepan with lid
- Measuring cups and spoons
- Cutting board and knife
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well.
2. In a medium-sized saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the rice to the saucepan and stir to coat with the spice mixture. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
5. Add the chicken or vegetable broth and bring to a boil. 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 has been absorbed.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
7. Fluff the rice with a fork and stir in the golden raisins, slivered almonds, and chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Per serving:
Calories: 292
Total fat: 11g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 520mg
Total carbohydrates: 43g
Dietary fiber: 2g
Sugar: 8g
Protein: 6g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Dried cranberries or chopped dates can be used instead of golden raisins.
- Chopped walnuts or pecans can be used instead of slivered almonds.
- Fresh cilantro or mint can be used instead of parsley.
Variations:
- Add 1 cup of cooked chickpeas or black beans for added protein.
- Add 1 cup of chopped vegetables, such as carrots, bell peppers, or zucchini, for added nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian or vegan version.
Tips and tricks:
- Toasting the rice before adding the broth adds extra flavor and texture to the pilaf.
- Letting the rice sit, covered, for 5 minutes after cooking allows it to absorb any remaining liquid and become fluffy.
- Use a fork to fluff the rice instead of a spoon to avoid crushing the grains.
Storage instructions:
Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pilaf in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, place the pilaf in a saucepan with a splash of water or broth and heat over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pilaf in a large bowl or on a platter, garnished with additional chopped parsley and slivered almonds.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro, and slivered almonds make great garnishes for this pilaf.
Pairings:
This pilaf pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
A simple green salad or roasted vegetables make great side dishes for this pilaf.
Troubleshooting advice:
- If the rice is still crunchy after simmering for 18-20 minutes, add a splash of broth or water and continue cooking until tender.
- If the rice is too wet after cooking, remove the lid and let it sit for a few minutes to allow any excess liquid to evaporate.
Food safety advice:
- Make sure to cook the rice to an internal temperature of at least 165°F to ensure it is safe to eat.
- Store leftover pilaf in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Rice pilaf is a dish that originated in the Middle East and Central Asia. It is typically made by sautéing rice in oil or butter before adding broth and simmering until tender.
Flavor profiles:
This Sarasson Rice Pilaf is fragrant and flavorful, with warm spices like cumin, coriander, cinnamon, and turmeric. The golden raisins add a touch of sweetness, while the slivered almonds provide a crunchy texture.
Serving suggestions:
Serve this pilaf as a side dish with your favorite protein, or enjoy it as a vegetarian main dish with a side of roasted vegetables.
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