Wild Rice Pilaf
Rice is a staple in many countries but cooking it perfectly can be quite the challenge. The perfect cooked rice should be light and fluffy, somewhat al dente, and each grain should stand out. For folks struggling with rice dishes, I’ve got the answer for you: make a pilaf. The beauty of pilafs is that you do not have to do a lot of work. All you need do is put all the ingredients together and let the oven do the job. In this recipe, I make use of wild rice. Originally from North America and and China, these water oats have a distinct flavor and retain their crunch after cooking. This dish can also be made with other types of rice like regular parboiled rice and black rice. The rice is cooked in a fragrant broth infused with saffron which adds a little je ne se qua to the meal. This meal is very flavorful and is best served as a side with any roasted poultry or fish of your choice.
Black Rice Pilaf served with Grilled Cod
INGREDIENTS:
(1) 1 Cup Wild Rice
(2) 1/2 Cup Parboiled Long Grain Rice
(3) 3.5 Cups Chicken Broth
(4) 2 Teaspoons Butter
(5) 2 Teaspoons Olive Oil
(6) 1 Small Onion
(7) A Pinch of Saffron (Optional)
(8) A Couple Sprigs of Fresh Thyme
(9) Salt and Pepper to Taste
Wild Rice
PROCEDURE:
(1) Preheat Oven to 350 Degrees
(2) Mix wild and parboiled rice together and wash thoroughly. Drain water.
(3) Heat broth, adjust seasoning if needed and add a pinch of saffron. Set aside. You can use your own homemade broth or store bought broth.
(4) Chop Onions. Heat butter and oil together in a frying pan and saute onions and thyme till onion is translucent, about 3 minutes.
(5) Add rice to sauteed onion and mix to coat rice grains with oil. Take off heat.
(6) In a baking dish, place rice mixture and cover with broth.
(7) Seal tightly with foil paper so the steam is trapped. Place in preheated oven and bake for 45 minutes or until all the broth has been soaked up by the rice. The rice should be a bit al dente when ready.
(8) Take rice out of oven when ready and fluff with fork. Serve. I love mine with Roasted herb duck and roasted garlic.
NOTE: If rice is not soft to your satisfaction after 45 minutes, add some more broth and put back in oven. Enjoy!
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
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