Rice pilaf is more than just a dish; it is a tapestry woven through the fabric of various cultures, each adding its own unique twist to the traditional recipe. The origins of pilaf can be traced back to ancient Persia, where it was cherished for its ability to transform simple ingredients into an exquisite meal. As it traveled along trade routes, it was embraced by different civilizations, from the Ottomans to the Indians, each contributing regional spices and techniques that enriched its flavor profile.
Today, rice pilaf is a staple in many households, often served at family gatherings and celebrations. This dish not only nourishes the body but also fosters connections and memories among loved ones. Join us in celebrating the rich history of rice pilaf and making it a beloved part of your family's culinary tradition.
LeAnn and Chef Charles Knight
PREPARATION TIME: 40 minutes - Makes 4 to 6 Servings
EQUIPMENT: 3 Qt. casserole Karahi pan or 3 Qt. saucepans, Kitchen Machine food cutter,
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 medium white onion, diced (#2 cutting cone)
- 2 cloves garlic, minced.
- 1 cup Jasmine rice
- 1/3-cup Chardonnay wine, or other dry white wine
- 2 cups homemade chicken stock, or broth
- 1 cup sliced mushrooms.
- 1 cup frozen peas
- ¼ each red and green pepper, sliced
Pilaf and similar dishes are common to Balkan, Middle Eastern, Central and South Asian, African, Latin American, and Caribbean Indian cuisines.
DIRECTIONS:
Melt 2 tablespoons in the pan over medium heat 275°F; add onions and sauté until tender, 3 to 5 minutes. Add garlic and continue to sauté for 1-2 minutes. Add rice and stir until all ingredients are evenly combined, 2-3 minutes. To deglaze the pan, add wine and bring mixture to a simmer. Continue to stir until the wine is absorbed into the rice. Add chicken stock and bring to a simmer. Stir in the mushrooms and peas, top with sliced peppers and cover, close the vent and reduce to low heat 175°F. Cook for 20 to 25 minutes.
Serve with chicken, pork, or beef entre.