Try this Basic Pilaf recipe, or contribute your own.
Suggest a better descriptionSaute rice, stirring constantly, in hot oil or butter in nonstick pan until translucent, about 2 minutes. Combine rice and broth in steaming pan; season to taste. Cover and steam until the rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving. Variations: * Soak rice in hot water; allow to cool; drain and proceed with recipe. Turkish cooks consider this step necessary for a fluffier rice. * Although not typical, pilaf may be flavored with onion and garlic. * Pilaf may be sprinkled with finely chopped parsley or paprika to taste just before serving. * Like their neighbors in Italy, Greeks love tomatoes so they can sometimes add the flavor to pilaf. Saute 1/2 cup finely chopped onion in oil. Add 1/2 cup finely chopped tomato or tomato sauce to rice and broth in steaming pan. Onion may be omitted. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 261 | ||
Calories from Fat: 64 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 48.2mg | 1 % | |
Total Carbohydrate 44.4g | 13 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 44.4g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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