Rice Pilaf involves cooking with stock, spices, and vegetables vs. water. Use any type of long grain rice you prefer and your imagination. In some countries Rice Pilaf is the main course, in others a side dish. Basmati Rice or Jasmine Rice work equally well in a pilaf. Basmati grains are more separate while Jasmine grains are a bit softer and tend to stick together a bit more. Soak or rinse the rice, as per the links and pay attention to the rice: liquid ratio.
Rice Pilaf
Rice Pilaf can take on any flavours you want, and pair with the meat or seafood you might be show casing. This subtly flavoured pilaf with cumin, coriander and turmeric is lovely with simply cooked and flavoured shrimp, scallops, or chicken.
Ingredients
- 1 TBSP butter
- 1 cup (180 gr) Jasmine Rice (35 CHO/45gr dry) 140 CHO
- ¼ cup (20 gr) shallot, finely chopped 4 CHO
- 7 large (50 gr) grape tomatoes, chopped 1 CHO
- 1.5 cups chicken stock 0 CHO
- ½ tsp. ground coriander 0 CHO
- ½ tsp cumin 0 CHO
- ¼ tsp turmeric 0 CHO
- ¾ tsp. salt 0 CHO
TOTAL CHO 145 CHO
- TOTAL WEIGHT 600 GRAMS
- 145 CHO DIVIDED BY 600 GRAMS = .241 CHO/GRAM
- 1/3 CUP = 49 GRAMS (.241 CHO x 49 GRAMS) 11.8 CHO/1/3 CUP
Instructions
- Rinse and dry Jasmine Rice as per the link above. So, start the rice in plenty of time – the prep takes longer than the cooking time!
- Melt butter in medium skillet or saucepan (with lid).
- Add shallots and tomatoes and sauté about 3 minutes.
- Add the coriander, cumin, turmeric, and salt. Stir and add the drained rice.
- Sauté another 3 minutes before adding the stock. Bring stock to a simmer, cover with lid, and reduce to medium low heat. Cook for 12 minutes.
- Remove rice from heat and set aside. Let rest covered for 5 minutes. Fluff with a fork and place on serving dish.
- *If using shrimp or scallops, cook now while rice rests.
- Garnish with herbs or paprika.
- Serve immediately.
