Pilaf, Many Ways

Name: Pilaf, Many Ways
Yield: makes 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter or extra virgin olive oil, or less if you must; 1 medium onion, chopped; Salt and black pepper to taste; 1 1/4 cups long-grain rice; 1 cup cored and chopped tomato (canned is fine; use the juice), optional; 1 1/4 to 1 1/2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162); 1/2 cup chopped fresh parsley leaves; 2 tablespoons fresh lemon juice

December 14, 2011

The procedure for basic pilaf—and here I’m focusing on the Middle Eastern rather than the Indian variety—is much simpler than that for risotto but truly no less rewarding. And like risotto’s, its technique can lead you to many different dishes; note the variations, which are just a fraction of what you can do. Long-grain rice (basmati is best) is the one to use here. Leftover pilaf can be successfully reheated in a microwave; no kidding. Just add a tiny bit of water first.

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