This recipe for rice pilaf, a.k.a. "The Ultimate Version", is from Peter Pilafian, my dad. Our ancestors in Armenia were responsible for bringing the pilaf to the village feasts (or so my dad tells me).
Pilafian's Pilaf Recipe
|1 handful||Fine egg noodles|
|1 clove (large)||Minced garlic|
|150 mils (ml)||Chopped onion|
|250 mils (ml)||Sliced mushrooms|
|0.5 grams||Dried dill weed|
|200 grams||White rice (regular uncooked)|
|500 mils (ml)||Chicken broth|
|70 grams||Lightly toasted pine nuts (optional)|
- Melt butter in a 2-liter saucepan over medium heat. Stir in noodles and let them brown (do not let butter or noodles burn). Add garlic, onion, mushroom and dill weed. Sauté 3 minutes. Stir in rice (Ben's Original – not Quick) and sauté until it takes on a whitish, non-translucent appearance.
- Meanwhile, heat the broth and salt to boiling in another pan. Pour over rice mixture and stir briefly. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.
- Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.
Makes 6 servings.
Here's my dad just outside of a village in Belize called Armenia.