plate pilaf

Recipe for plate pilaf:

Ingredients:

• 2 cups long-grain white rice
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 red bell pepper, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear. This will help remove excess starch and prevent the rice from becoming sticky.

2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

3. Add the chopped carrot and red bell pepper to the pan and cook for about 5 minutes, until the vegetables start to soften.

4. Stir in the ground cumin, ground coriander, and turmeric. Cook for another minute to toast the spices and enhance their flavors.

5. Add the rinsed rice to the pan and stir to coat the grains with the spices and vegetables. Cook for a couple of minutes to lightly toast the rice.

6. Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.

7. Simmer the pilaf for about 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid while the rice is cooking to ensure even cooking and fluffy grains.

8. Once the pilaf is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. This will allow the steam to redistribute and the flavors to meld.

9. Fluff the rice with a fork and transfer it to a serving platter. Garnish with fresh cilantro or parsley if desired.

Your plate pilaf is now ready to be enjoyed! Serve it as a side dish or as a main course with your favorite protein.