Rice Pilaf Two Ways

by Elizabeth Skipper | March 25th, 2015 | Chef Recipe, Recipes

rice pilaf (400x400)Using a bland food like rice or mashed potatoes is a good way to sample different seasonings. Here’s a way to taste the difference between the flavors of a mirepoix, the quintessential French flavor base, and a trinity, the flavor base of Cajun and Creole cooking. The cooking technique is that of a basic rice pilaf.

Made with carrot, this would be a nice accompaniment to sautéed chicken breasts. If made with green pepper, some cooked, sliced andouille sausage added at the end, and a garnish of sliced scallions, would make a tasty one-dish main course.




Rice Pilaf Two Ways


  1. 2 TB butter
  2. 1 medium onion, chopped
  3. 1 stalk celery, chopped
  4. 1 small carrot, chopped OR
  5. 1 small green pepper, chopped
  6. 1 cup long-grain white rice
  7. 2 cups chicken broth
  8. Salt & pepper
  1. In a medium saucepan, heat the butter until it bubbles.
  2. Add the vegetables and sauté until slightly softened, about 5 minutes.
  3. Add the rice and, stirring with a fork, sauté until the rice is hot when you touch it with your knuckle.
  4. Pour in the chicken stock, stir, and bring to a boil.
  5. Add salt, taking into account how salty the chicken broth is.
  6. Reduce the heat to low, cover the pot with a paper towel (be careful not to let it extend too far beyond the pot lid, especially on a gas burner) and the lid, and cook for exactly 20 minutes.
  7. When the rice is done, the surface will have holes in it and the rice will be dry.
  8. Fluff with a fork, add salt if needed, and pepper to taste.
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