Rice pilaf comes in MANY forms. Most do NOT contain saffron, including authentic pilau and not all need to be finished in the oven as some people state. Nor does the addition of broken vermicelli make an authentic rice pilaf.

My simple recipe goes like this:

In a large saute pan (one that has a tight-fitting lid), I heat up a teeny bit of butter and/or oil and saute a mire poix of finely diced carrots, onions and celery over medium-high heat. Maybe 3 tablespoons of each.

When the veggies are softened, I put in a cup of long-grain rice (my favorite brand is Mahatma) and toss it to coat completely. Then I cook it quickly until almost all the grains are opaquely white, maybe even leaning toward being toasted.

At that point, I put in a cup of chicken stock and a cup of hot water. I've found that if I use all chicken stock, the pilaf comes out a bit strong (since the stock reduces and concentrates). You can use fish stock, beef stock or vegetable stock. Or even all water.

When I do want a bit of color in my pilaf, I'll use just a tiny pinch of saffron (an amount that would cost out at about 0.000001 cents) or a bit of tumeric or just a tiny squeeze of double-concentrated tomato paste. Even a bit of chopped fresh tomato colors things up.

When I've added the stock, I'll bring the pan to a boil and then turn it down to the lowest simmer, cover it and cook for 30 minutes.

I'll fluff it up before serving.

This dish is so versatile. You can add all manner of veggies or meat. I regularly throw in some frozen peas along with the stock. A Middle Eastern or Indian pilau will call for nuts and raisins at the fluffing stage. I like it with basil and toasted pine nuts.

Joe

I pretty well do what "The guru" does....but sometimes will add some white wine instead of the water....or 1/2 wine and 1/2 water.
Other things you can add are bits of chopped sundried tomato, pine nuts with the rice and the butter in the first step to toast, and dried fruit is a nice addition as well...also mushrooms....fresh and dried of all sorts.
here are many rice pilafs....and all don't contain saffron.\
Linda C

I use 1/2 cup of brown basmati rice, which I sauté in butter/olive oil with garlic and minced onion. Then I add one cup of broth and one cup of water, as Joe does, and simmer for 30 minutes. Next I add 1/2 cup of Orzo (never broken vermicilli) and simmer covered for 15 minutes more. Occasionally I add other flavorings, but I generally like to keep it simple, as it is easy to add other flavorings/ingredients when I reheat it. I made this day before yesterday, but I do make it frequently.

Lars

What is the big taboo with broken vermicelli? I've had a life-time of eating and making Armenian-style pilaf, and it always has vermicelli. This pilaf is very tasty and really quite simple. I can't even guess how many times I have been asked for this recipe.

ARMENIAN PILAF

1/2 c. butter, melted
1/2 c. broken vermicelli (I prefer to use fine egg noodles)
1 c. long-grain rice
2 c. water
3 chicken bouillon cubes (Herb-Ox has no MSG)

In a small saucepan, saute the vermicelli/egg noodles in the butter until lightly browned.

Add rice and stir just to coat with butter, then add water and bouillon and bring to a boil.

When water is boiling, cover pot and simmer on low for 20 minutes. No peeking - you don't want to lose the steam or you will have crunchy rice.

And that is it!

NOTE - If this is a special dinner you can stir in 1/4 c. toasted slivered almonds or pine nuts and/or 1/4 c. golden raisins to the pilaf just before you cover the pot to simmer.

This recipe is easily doubled or tripled.

Nicole

Just a tip...If you need Saffron Trader Joes sells it really cheap!

I like Armenian pilaf made with broken vermicelli - I have no taboo against vermicelli with rice - I just use orzo instead because I don't have to break it! Also, orzo stands up better to brown rice. If I were to use white rice, then vermicelli would be a better choice.

Lars

You can use tumeric instead of saffron, I like the flavor. Don't overdo it though.

I have no "taboo" against vermicelli cooked with rice.

But...

In the book "Pilaf, Risotto and Other Ways with Rice", the lengthy definition of pilaf (also palov, pilau, pullao, purloo and, as my former mother-in-law mispoke it, pheelop) does not include vermicelli.

But the book includes both "sopa seca" (Mexican rice sometimes made with fideo or broken vermicelli) and "Rice with Vermicelli" (an Armenian recipe) under the heading "Pilaf and Its Extended Family".

The Armenian recipe, on page 78, by the way, looks almost identical to Nicole's recipe, except that it uses walnut oil and hot chicken or duck borth.

The book also mentions "Rice-A-Roni", that "San Francisco treat".

I simply said that vermicelli isn't essential to an authentic pilaf.

Joe

Gentlemen, I didn't mean to sound all defensive. It just seemed like you were disrespecting the vermicelli. I stand corrected.

Joe - I like your MIL's pronunciation. My girls called it "pee-faf" when they were young, and now it has stuck. I do think I prefer "pheelop", however.

Nicole

There are lots of different pilaf recipes out there. I love them all! LOL

Here is one I have made many times.....adds some veggies and nuts to the menu.

Asparagus Cashew Rice Pilaf

From allrecipes.com Submitted by: Sandy T.

1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.

Mix asparagus and cashew halves into the rice mixture, and serve warm.

Linda