Pilaf rice
Pilaf is versatile — serve it as a staple or add whatever tasty bits you have to hand but don’t be tempted to use it as a dustbin…!
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
15g butter
1 tbsp finely chopped onion or shallot
200g long-grain rice (preferably Basmati)
475ml homemade chicken stock
salt and freshly ground pepper
1 tbsp freshly chopped herbs e.g. parsley, thyme, chives: optional
Method
Melt the butter in a casserole, add the finely chopped onion and sweat for 4-5 minutes. Add the rice and toss for a minute or two, just long enough for the grains to change colour. Season with salt and freshly ground pepper, add the chicken stock, cover and bring to the boil. Reduce the heat to a minimum and then simmer on top of the stove or in the oven 160°C/gas mark 3 for 10 minutes approx. By then the rice should be just cooked and all the water absorbed. Just before serving stir in fresh herbs if using.
Note: Basmati rice cooks quite quickly; other types of rice may take up to 15 minutes.
Other good things to add to pilaf: Fresh spices, cubes of cooked chorizo, ham or bacon, freshly cooked chicken, sautéed mushrooms, tomato fondue, Parmesan and basil leaves, red and yellow pepper.
