By definition, a pilaf (or pilau) is rice that is first sautéed in oil or butter, with onion, and then cooked with stock. However, try substituting your favorite kind of rice in this dish. Keep in mind that some rice has a different cooking time than others and adjust cooking time accordingly.
¼ cup olive oil
½ cup minced white onion
2 cups long grain rice
4 cups chicken broth
1 teaspoon salt
¼ teaspoon pepper
1 cup dried currants
1 cup toasted almonds
1/2cup minced flat leaf parsley
Heat oil in a large Dutch oven or rice pan (a paella pan works best), over medium-high heat. Add the onion and sauté for 3 minutes or until softened. Add the rice, still well and sauté for 1-2 minutes, coating it well with the oil. (Notice its nutty aroma as it toasts). Add the broth (listen for that sizzle!); bring it to a boil, add salt and pepper. Turn the heat to low, cover and simmer the rice for 20-25 minutes or until all of the broth has been absorbed and craters have formed (try to leave it undisturbed until then). Fluff with a fork; when ready to serve, stir in currants, almonds and parsley; serves 8-10.
© Copyright. Sandra Gutierrez, 2007. All rights reserved.