Rice Pilaf

Rice Pilaf

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PREPARATION TIME: 40 minutes - Makes 4 to 6 Servings

EQUIPMENT: 3 Qt. casserole Karahi pan or 3 Qt. saucepans, Kitchen Machine food cutter,


  • 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.


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.