Perfect Pilaf

From Toledo Blade.

How to make a perfect pilaf

Here are the basic steps to making a perfect pilaf:

• Rinse the rice well under running water to remove excess starch.

• Soak the rice in salted water for at least 1 hour to shorten the cooking time.

• Cook the rice like pasta, in plenty of boiling salted water, until it is almost done.

• Spoon the rice into a pan with whatever flavorings you want, mounding it slightly. This gives the grains room to expand.

Sprinkle over more water, and fat if you wish, cover tightly and cook over the lowest possible heat for at least 35 minutes.

Remove from heat, take off the lid, cover pan with a tea towel, put lid back on tightly and let stand for 10 minutes before serving to let the rice firm and reduce moisture.

Muceddere (Rice Pilaf with Chickpeas, Lentils, and Browned Onions)

1 cup basmati rice

4 tablespoons plus 1  1/4teaspoons salt, or to taste

1/4 cup lentils (preferably green)

1/4 cup orzo pasta

1/4 cup olive oil

1  1/2 cups sliced onion (about 1 medium onion)

2 teaspoons sugar

1/8 teaspoon freshly ground black pepper, or to taste

1 tablespoon lemon juice

2 cup canned chickpeas

1 cup peeled, seeded, chopped tomatoes (about 6 small)

1 tablespoon ground cumin

1 teaspoon Turkish red pepper or smoked paprika

1/4 cup coarsely chopped cilantro

Cook's note: This can be a side dish or, if served with yogurt, a vegetarian main dish.

Place the rice in a strainer and rinse under the faucet, shaking to stir frequently. Transfer to a bowl and add enough lukewarm water to cover. Stir in 2 tablespoons salt and set aside to soak for at least 1 hour, preferably 2 hours.

Add the lentils to 1 cup water in a small saucepan and bring to a simmer. Cook until they are almost tender, about 15 minutes. Drain and set aside.

Bring a medium pot of water to a boil, add 2 more tablespoons of salt, then add the rice and orzo and boil gently for 3-4 minutes, until almost cooked. Check by trying a grain: It should still have a bit of bite to it. Drain, rinse and set aside to drain.

In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onions and sugar, and season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Cover the saucepan and cook gently until the onions are tender, about 5 minutes. Uncover the pan, increase the heat to high and stir in the lemon juice. Cook, stirring, until the onions are browned, 4-5 minutes. Do not let the onions scorch.

Add the rice, lentils, orzo, and chickpeas to the saucepan and cook, stirring for 1 minute. Add the tomatoes, lentils, cumin, red pepper, and 1 teaspoon salt. Sprinkle over 2 tablespoons of water. Cover the pan with a tight lid and cook on the lowest possible heat for 35 minutes (a heat diffuser helps).

Turn off the heat, wrap the lid in a tea towel, cover the pan and set aside for 10 minutes. Use a fork to stir in the cilantro and serve.

Yield: 4-6 servings

Source:  Adapted from Özcan Ozan’s The Sultan’s Kitchen.

Each of 6 servings: 308 calories; 7 grams protein; 47 grams carbohydrates; 4 grams fiber; 10 grams fat; 1 gram saturated fat; 0 mg cholesterol; 4 grams sugar; 1,128 mg sodium.

Read more at http://www.toledoblade.com/Food/2012/11/27/Back-to-the-basics-of-rice-Cookbook-writer-Yotam-Ottolenghi-points-the-way-to-perfect-pilaf.html#Ox0fQjA0CAsHsEI6.99