Rice Pilaf
Rice Pilaf involves cooking with stock, spices, and vegetables vs. water. Use any type of long grain rice you prefer and your imagination. In some countries Pilaf is the main course, in others a side dish. Basmati Rice or Jasmine Rice work equally well in a pilaf.
Basmati grains are more separate while Jasmine grains are a bit softer and tend to stick together a bit more. Soak or rinse the rice, as per individual instructions, and pay attention to the rice: liquid ratio.
Rice Pilaf
Rice Pilaf can take on any flavours you want, and pair with the meat or seafood you might be show casing. This subtly flavoured pilaf with cumin, coriander and turmeric is lovely with simply cooked and flavoured shrimp, scallops, or chicken.
Ingredients
- 1 TBSP butter
- 1 cup (180 gr) Jasmine Rice
- ¼ cup (20 gr) shallot, finely chopped
- 7 large (50 gr) grape tomatoes, chopped
- 1.5 cups chicken stock
- ½ tsp. ground coriander
- ½ tsp cumin
- ¼ tsp turmeric
- ¾ tsp. salt
Instructions
- Rinse and dry Jasmine Rice as per the link above. So, start the rice in plenty of time – the prep takes longer than the cooking time!
- Melt butter in medium skillet or saucepan (with lid).
- Add shallots and tomatoes and sauté about 3 minutes.
- Add the coriander, cumin, turmeric, and salt. Stir and add the drained rice.
- Sauté another 3 minutes before adding the stock. Bring stock to a simmer, cover with lid, and reduce to medium low heat. Cook for 12 minutes.
- Remove rice from heat and set aside. Let rest covered for 5 minutes. Fluff with a fork and place on serving dish.
- *If using shrimp or scallops, cook now while rice rests.
- Garnish with herbs or paprika.
- Serve immediately.
Notes
Rice Pilaf can showcase so many different flavours and cultural expressions. So pair accordingly.
We’ve had some good luck pairing this Pilaf and some not so good pairings. First! Stay away from a Chenin Blanc or a Cabernet Sauvignon.
Another time, we tried Champagne and as much as we love Champagne – it was not the answer.
A nice cold crisp Pinot Gris was finally perfect! Especially when pairing with simply made shrimp or scallops, a bit of butter, salt, pepper, and splash of lemon.
- Quail’s Gate Chasselas Pinot Gris – Pinot Blanc ($26.00)