What in the world is Pilaf? Does it sound fancy to you? Don’t worry!
It’s simply rice cooked in a seasoned broth and there are many variations throughout the Middle East, South Asia, East Africa and many other places. This is my version – fast, cheap, easy and flavourful!
Easy Peasy Pilaf
Serves 3 to 4. Prep Time: 2 mins. Cooking Time: 20 mins.
2 cups vegetable broth (or 2 cups water and 1 cube veg stock)
2 tablespoons butter
1 cup long grain rice (I used Basmati)
1 teaspoon minced garlic
2 tablespoon paprika
1 teaspoon chili powder
1 cup of diced tomatoes (I used ready diced ones in a can)
1/2 teaspoon powdered nutmeg (optional)
1/2 teaspoon powdered cinnamon (optional)
5 cloves (optional)
Method:
1. Heat up a pan and melt the butter.
2. Brown the rice in the melted butter. Stir occasionally. Cook for 5 minutes.
3. Turn heat up high.
4. Add garlic, paprika, chili powder, powdered nutmeg, powdered cinnamon, cloves and diced tomatoes.
5. Turn heat down to medium-high when it starts to bubble.
6. Stir occasionally. Cook for about 10 – 15 minutes until rice has softened and all fluids absorbed.
7. Serve!
This dish is great served cold as leftovers the next day too.
I served mine with Gardein’s Sizzling Szechuan Beefless Strips – one of T’s favourite flavours of soy meats (we stock up when we find a good price with additional coupon savings). You can eat this Pilaf alone, or with side dishes – everything from some pan-fried tofu, eggs over easy or just lightly buttered greens!
An Exercise In Trivial Pursuits 