Rice Pilaf

[Guest guest]

This is a simple and tasty side dish. It can also

become a main course when you add tofu and

vegetables. Remember: don't stir the rice once

it's started to simmer, as this will make it lumpy and

sticky. To check whether all the water has been

absorbed, insert a wooden spoon along the side of

the pot to the bottom, and gently push a bit of

the rice away from the side of the pot.

 

Rice Pilaf

4 servings

 

1 medium onion, chopped

oil for sautéeing

1 cup basmati rice

1/4 cup thin spaghetti, broken into 1 " pieces

2-1/2 cups vegetable broth (or water plus 2-1/2

teaspoons broth powder)

 

Heat the oil in a heavy saucepan. Add the onion and

stir-fry until transparent. Add the rice and spaghetti pieces,

stir-frying until the spaghetti is lightly browned.

Pour in the broth (or water and broth powder) and stir once or

twice. Bring mixture to a boil, then lower the heat

to a simmer. Cook, covered, for about 15 minutes or until all

water is absorbed. Stir once to fluff, and serve.

 

Variations:

 

> For a main course, stir leftover tofu or seitan and

vegetables into the cooked pilaf. Turn off the heat, cover the

pot, and let it rest at stovetop for about five

minutes or until the leftovers are warmed.

> Although basmati is a whole food, you may prefer to

use brown rice. If so, increase cooking time to about 45

minutes.

> Try using whole wheat spaghetti, orzo, or vegetable

alphabets in place of the regular spaghetti.