In my catering kitchen, we often made pilafs with homemade stock enhanced with bouillon and perfectly good vegetable ends and pieces. We could vary the ingredients to favor a theme, such as adding sliced almonds and snow peas for tropical menus or thyme, artichokes, and olives for a Mediterranean meal. For lunch catering, we would go a little larger on the veggie size to avoid having to serve both a starch and vegetable side dish. Along with a salad and dinner roll, it also offered a non-meat option for guests.
Garden Rice Pilaf
This hearty pilaf is the perfect side when you need to combine vegetable and side into one buffet dish. It works with any entree and styles of cuisine.
Serves 20
¼ cup oil
2 cups mushroom sliced
1 cup green onions chopped
2 cups broccoli florets
2 cups carrot diced
1 tablespoon fresh thyme chopped
3 pounds rice
3 tablespoons chicken base
10 cups water hot
1 tablespoon parsley chopped
In large heavy bottom stock pot heat oil, saute’ vegetables and thyme. Add in rice and saute’ about 1 more minute.
Dissolve chicken base in 10 cups of hot water add to rice and vegetables. Bring to low boil.
Cover and reduce heat to low. Cook for 25 minutes and remove from heat. Let stand for 5 to 10 minutes covered before opening.Then fluff with fork. Garnish with fresh chopped parsley for serving.
COOKS NOTE: If you do not have chicken base substitute chicken broth in place of the water. Add salt to taste.
CATERING NOTE: Oven method: put sauteed vegetables and rice after step 1 into a half deep hotel pan. Pour in chicken base and water. Cover tightly with foil. Bake in a 350°F oven until liquid is absorbed (about 25 to 30 minutes). Stir before serving.
What sets a rice pilaf apart from just cooked rice is the technique of first sauteing the ingredients before adding a broth or seasoned liquid. A rice pilaf is usually made with vegetables, herbs, and spices, while cooked rice is simply boiled in water.
Besides vegetables, there are numerous ingredients that can be added to a pilaf, such as nuts, meats, and small pastas such as orzo and vermicelli. After sauteing the rice and chosen aromatics in oil, butter, or fat, hot broth is poured into the pan and simmered until the liquid is absorbed and the rice is tender.
Try out your own combinations to create a seasoned dish with defined rice grains and unique personality.