Rice Pilaf
Incredibly varied in its ingredients, rice mixtures with vegetables have been around since the 8th Century.
Rice Pilaf is called by maybe twenty other names in other countries and is as varied in its ingredients as the imagination will allow. It has a lengthy history and is thought to have spread over a vast region of Asia and the Middle East in the 8th Century. The Armies of Alexander the Great are believed to have been largely responsible for bringing the concept to the Mediterranean. The earliest documented recipe of a Rice Pilaf came from Persia in the 10th Century.
Ben’s Original Ready Rice Basmati Microwaveable Pouch
Today, Rice Pilaf recipes on the Internet are incredibly varied to the extent that the only common denominator is, well, rice. And all types of rice may be considered here, but generally Basmati rice is favored because it is less sticky and holds up well to sauces and other ingredients. My version calls for two cups of white rice. You can make your rice from scratch or use an 8.5 ounce microwaveable pouch of Ben’s Original Ready Rice Basmati which is about two cups. You do not need to microwave the rice before using in this recipe.
I also recommend frozen green peas, not canned which are overcooked and mushy.
Rice Pilaf
Ingredients
- 2 cups cooked Basmati white rice (like Ben's Original Ready Rice Basmati)
- 1/2 red bell, yellow or orange pepper, finely diced (or use a combination of all three colors)
- 1/2 medium yellow onion, finely diced (you can substitute 2 chopped green onions)
- 1/2 cup frozen green peas, thawed in the microwave
- 1/4 cup dried parsley
- 1/4 cup pecans, finely chopped
- 4 tbsp butter (1/2 stick)
Instructions
- Melt the butter in a skillet over medium high heat.
- Sauté the bell pepper and the onion for 8-10 minutes until the onion is starting to pick up a little caramelized color.
- Add the pecans, peas and dried parsley, and stir to combine.
- Toss in the rice and stir again. Allow the mixture to heat through for a couple of minutes.
- For drama on your dinner plate, use a small ramekin as a mold for the Pilaf. Pack the ramekin tightly with the rice mixture, then quickly turn it over onto the plate.
