Tag: Pilaf

Pilaf rice, the basic recipe – Italian Cuisine

Pilaf rice, the basic recipe

Do you want an oriental touch? Here is the basic recipe for pilaf rice, the perfect setting for various tasty and delicious dishes

Today we talk about rice Pilaf. The term pilaf, or pilav, of Turkish origin but of Persian origin, means "boiled rice": it indicates a method of preparation common in the Middle East and usually refers to both rice and the seasoning required by the recipe. The main feature of this preparation is that the rice remains well shelled: an easier result to obtain with exotic rice (indica variety), such as Basmati or Thaibonnet: the grains are more glassy and release less starch, thus remaining detached one on the other. The pilaf, however, entered in the western tradition, can be prepared with any type of rice, even with our own ones (japonica variety). Depending on the quality chosen, cooking times and quantity of liquid vary minimally. Let's see together how to proceed for the basic recipe of pilaf rice.

Pilaf rice, the basic recipe

Ingredients for 6-12 people:
1 liter vegetable broth
500 g rice
half onion
cloves – bay leaf
extra virgin olive oil – butter

Stick 2-3 cloves in the peeled half onion; engrave it on one side with a small knife and insert a bay leaf into the cut.
Brown it in a saucepan with a tablespoon of oil and a small knob of butter.
Add the rice and cook it without toasting.
Wet it with the boiling vegetable broth, close the saucepan with the lid and bake at 180 ° C for 15-20 '.
Unmold the casserole, remove the onion and spread the rice to cool, shelling it: the grains will be well separated from each other.


Before adding the broth, you can blend the rice with a splash of white wine, to give it a little more flavor, especially if you intend to serve the rice as a first course. If, on the other hand, it is used as a side dish, it is preferable to avoid wine, for a more neutral result. For an even more delicate flavor, you can cook the rice with salted water. The indicated doses are sufficient for 6 first courses or 12 side dishes.

To know

Two times: Generally, pilaf rice, once baked, shelled and cooled, is used as a base for various preparations: it can be sautéed with vegetables and other ingredients, to prepare first courses. Or you can serve it as a side dish, after having browned it with a little oil or butter, even pressed into molds.

The doses: Normally, about 30-40 g per person is calculated if rice is used as a side dish; 70-80 g if it serves as the basis of a first course, depending on the type and quantity of complementary ingredients in the recipe.

Tricks: Choose a saucepan suitable for going into the oven (also pay attention to the handles and lid that must not have plastic parts) and never open it during cooking. The rice pilaf, cooked, can be kept in the refrigerator, covered, for 2-3 days.

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Recipe Pilaf pasta and spicy stew – Italian Cuisine

Recipe Pilaf pasta and spicy stew

  • 600 g vegetable broth
  • 500 g veal spinach
  • 160 g pasta type Sardinian gnocchi
  • 2 pcs shallots
  • 2 pcs saffron powder sachets
  • 1 pc head of radicchio
  • rosemary
  • powdered sumac
  • dry white wine
  • flour
  • extra virgin olive oil
  • salt

For the recipe of pasta pilaf and spicy stew, bring the broth to the boil and add the saffron. Distribute in 4 cocottine that the gnocchetti and broth can go in the oven; cover and bake at 190 ° C for 35 minutes (pilaf cooking method).
FOR THE STEAK AND THE CONTOUR: Cut the baby spinach into small pieces, flour them and brown them over a high heat with 3 tablespoons of oil, a pinch of salt, a sumac teaspoon and a few rosemary leaves for 3 minutes, turning them to brown on all sides . Keep the meat aside and heat 3 tablespoons of oil in the pan, the chopped shallots and half a glass of white wine; after 2 minutes add the meat, stir and flavor for a couple of minutes. Clean the radicchio, keeping only the tips; season with a little oil
and a pinch of salt. Serve the stew with the radicchio, accompanying with the pasta pilaf.

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