Pilaf is an English word borrowed from Pilau, a rice dish that originated from Persia and spread all over the world. One original version of rice pilaf is the Spanish dish Paella.
The rice is usually cooked in broth and with meat, vegetables, spices especially saffron and also with dried fruits.
The preferred kind of rice are the long grain rice or Basmati rice that do not stick together. Therefore the grains are supposed to be fluffy and separate. To achieve this, the rice is washed before cooking to wash off the starch. Sometimes the rice is soaked in water overnight before cooking.
My recipe here is the minimum basic but you can add anything you like to it.
Ingredients:
- ¾ measuring cup raw long grain white rice
- 1 clove garlic, crushed
- 1/3 of a medium onion, diced
- 1 Roma tomato, diced (optional)
- 1 can chicken broth
- 2 TBS butter or margarine or cooking oil
- 1 cup of preferred vegetable, diced or chopped
Wash the rice and repeat until the water runs clear then drain completely (optional).
Melt the butter in a skillet and drop in the raw rice. Stir-fry until the rice is tan. Add the garlic and stir fry with the rice until the garlic is fragrant then add the onions and tomatoes and stir fry until both are soft. Stir in the vegetables and transfer to the rice cooker then add the chicken broth. Add salt and pepper to taste and set to cook. Stir the rice to separate when done.
Suggested vegetables are:
Carrots, broccoli, corn, peas, chopped mustard greens, chopped kale or any combination of them or your favorite vegetable
You can also add shredded cooked chicken, beef, pork or lamb
If not using a rice cooker, transfer to a pot and heat to boiling uncovered. Reduce heat to low, cover and cook for about 15 to 20 minutes or until water is absorbed. Stir after it is done to separate the rice.
Kusina ni Norie 
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