Does anyone have a great pilaf recipe?
I've been asked to whip up some sort of rice pilaf as a contribution to a barbecue. I don't have a personal version, and, although I can scout around for one, I thought that one of my fellow Chowhounds might have their own recipe to pass along. Only caveat is that it be meatless.
Thanks in advance for any suggestions.
Nom De Plume
May 24, 2006 12:51PM
This goes really well with grilled foods - especially if you can grill the corn. But even with normal corn, it's delicious.
Multigrain pilaf
2 cups cooked brown rice
1 cup cooked wild rice
1 cup cooked barley
1 cup cooked (or grilled) kernels - fresh or frozen
1/2 cup raisins or dried cranberries
2 tbsp. butter
1/2 cup chopped pecans
salt and pepper to taste
In a large bowl, toss together the brown rice, wild rice, barley, corn niblets, and raisins or cranberries.
Melt the butter in a small skillet, add the chopped pecans, and cook over medium-low heat, stirring, until lightly toasted - about 5 minutes. Add to the rice mixture, and toss very well. Season to taste with salt and pepper and dump into a greased casserole dish. Cover and bake at 350oF for 20 to 25 minutes, until heated through.
Makes 4 to 6 servings.
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This has been the one I make most often, and passed the recipe along to several friends - and they love it as well!
* Exported from MasterCook *
Armenian Rice Pilaf
Recipe By : Rose Nahabedian
Serving Size : 4 Preparation Time :0:00
Categories : Armenian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons salted butter
1/4 pound vermicelli
1 cup converted rice
2 1/2 cups chicken broth
Salt -- to taste
Freshly-ground black pepper -- to taste
Break vermicelli into 1 1/2-inch pieces. Melt butter in heavy saucepan over medium heat. Immediately add vermicelli and, with wooden spoon, toss with butter until rich golden brown, 6 minutes.
Add rice and mix, making sure rice, noodles and butter are well combined. Add broth and bring to boil over medium-high heat, 3 minutes. Reduce heat to low and simmer, covered until broth is absorbed, 20 to 25 minutes (check rice after 20 minutes). Turn off heat and let stand 10 minutes.
If rice is not being served immediately, remove lid, lay kitchen towel over pot and replace lid. This keeps pilaf moist and flavorful. Stir before serving and season to taste with salt and pepper.
This recipe yields 4 servings.
Each serving: 321 calories; 735 mg sodium; 47 mg cholesterol; 19 grams fat; 31 grams carbohydrates; 7 grams protein; 0.09 gram fiber.
Source:
"The Los Angeles Times, 12-08-1999"
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NOTES : Recipe from Carrie Nahabedian's grandmother, Rose Nahabedian
~~~~~~~~~~~~~~~~~~
LLW Notes: 07/12/05 - VERY good!
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I make something similar, using only pasta--has a wonderful brown butter flavor. Mine was adapted from an issue of Food & Wine. I use chicken broth, but the chef's recipe in F&W calls for clam juice (the chef serves the pasta with shellfish).
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yes, this is true Armenian pilaf, can't stand all those other versions that are out there lately - this is what I was weaned on. Only one other thing I sometimes do is substitute orzo for the pasta.
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yes, this is true Armenian pilaf, can't stand all those other versions that are out there lately - this is what I was weaned on. Only one other thing I sometimes do is substitute orzo for the pasta.
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I absolutely LOVE the brown butter taste to it. And I also like the idea of using orzo instead of the pasta. I'm going to my sister's this weekend for a cookout - I've got a TJ's tri-tip, and Armenian rice pilaf might also be in the works for a side dish!
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I would like to add that you should cook the rice and pasta in the butter until most of the rice has turned a chalky white, and then add the liquid. Good idea to do it all at once - it WILL try to boil over, and adding the whole amount will reduce the temperature enough so that it won't do that. Usually.
This was the first thing my ex-wife cooked for me, back when she was my brand-new girlfriend. She was taught it by her Armenian grandma. I have to look up recipes for dolmas and boereg, but this I can do in my sleep.
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Can one do this with real rice instead of converted? If so, which real rice- basmati, etc? TIA
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Would you be interested in a pilaf SALAD recipe? I just tried this recently and it really is delicious AND healthy! Someone on a another food board said it was a "heart smart recipe that tastes great"--she was right!
7-Grain Pilaf Salad
One packet of Kashi brand 7 Grain & Sesame Pilaf
(the box I bought contains 3 packets...you might find Seeds of Change 7 Grain Pilaf if you cannot find Kashi brand)
2 1/2 cups water
3/4 cups tomatoes (romas or plum) diced
1/2 bunch parsley, coarsely chopped
1 bunch green onions, sliced
(down here in FL, a bunch of green onions is pretty big...I used 4 or 5 individual scallions, sliced)
1 cup diced water chestnuts, drained
2/3 cup frozen peas
Sauce or dressing:
2 TBSP canola oil
1/4 cup soy sauce
2 TBSP wine vinegar (red or white)
1 teaspoon dijon mustard
Combine water and pilaf and 1 teaspoon oil in a saucepan...bring to a boil and lower heat to a simmer; cook uncovered for 20-25 minutes or til water is mostly absorbed and water is evaporated. Let pilaf cool and then add the veggies. Blend sauce ingredients together in a separate bowl and add to pilaf, tossing to combine. Refrigerate til ready to serve. Makes 8 cups.
**Note: We really loved this salad...being that it's packed with protein, we did not need a lot of it, so as a side dish, it would probably go a long way. I also added some finely shredded cabbage that I needed to use up; I think any veggie would be good here, truly!**
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