Rice Pilaf is rice boiled or steamed in a broth of seasoned vegetables and spices.  The word pilaf has its origins in some mediterranean, oriental and middle eastern languages like turkish (pilav), indian (pulao), greek (pilafi) and persian (pilaw) and farsi (polo).  Sometimes, I find a mixture of basmati and wild rice in the supermarket, which I loooove, not only because of its taste and aroma, but also for its appetizing colors when you serve it. If I can’t find this variety, then I simply use basmati rice.  Remember, colors and aromas invite (or deter!) you to eat.  I use a ramekin bowl to shape the rice when serving.

This aromatic and delicious rice is savory and sweet at the same time.  I have plans to make it for Thanksgiving Day to accompany our turkey along with my mother’s sweet potato and marshmallow roast.

Enjoy!

Rice Pilaf

about 8 servings

Ingredients

2 tbsp olive oil

1 tbsp butter

1/2 cup cubed carrots (small)

1/4 cup finely chopped yellow onion

1/4 cup celery finely chopped

1/4 cup red bell pepper finely chopped

1 tbsp minced garlic

2 tsp oregano

2 1/2 tsp fine sea salt

2 1/2 cups of mixture of basmati and wild rice (or just basmati)

1 generous pinch saffron threads

1/2 cup of hot water

3 1/2 cups of chicken stock

2 tbsp raisins

Procedure

1.  Heat 1/2 cup of water in microwave and add saffron threads.  Allow them to bloom for about 30 minutes.

2.  Heat extra-virgin olive oil and butter (medium heat) in a medium heavy bottom pan and sauté carrots, onions, red bell peppers, celery, garlic, salt and oregano.

3.  Once the onions are translucent, add rice and sauté for a couple of minutes.

4.  Give the saffron-water mixture a stir with a dessert spoon to squeeze color out of the saffron threads for the last time and pour into the pan through a sieve to keep threads to going into rice mixture.

5.  Add broth and cook until water has evaporated.  Lower heat to simmer.  Then, give it a stir with a slotted spoon and cover.  Cook for about 15 more minutes or until rice is cooked.

6.  Turn  heat off, stir in raisins and cover for about 10 more minutes.  Serve with your favorite meat or salad.