"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 03-09-2015, 03:05 PM   #11
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
To me pilaf is a main dish. First you cook meat then add rice, cook covered a tight as possible. In the end each grain should be as it is a separate unit. Rice in the picture looks overcooked.
__________________

__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 03-09-2015, 03:29 PM   #12
Assistant Cook
 
Join Date: Mar 2015
Location: World
Posts: 13
Quote:
Originally Posted by RPCookin View Post
I sauté on medium just until the onion is translucent, only a couple of minutes, then add the garlic and rice and cook for another minute. For a little crunch, might add finely diced celery with the onion. Pour in the stock, season with a variety of herbs or spices depending on my needs, then cook until the rice is done. With brown rice, that usually means watching it carefully after it cooks for about 50 minutes and adding more liquid as needed until the rice is done. Here at 4000 feet above sea level, cooking brown rice can be a bit tricky and usually takes from 75 to 90 minutes. The last half hour or so it's cooked more like a risotto, adding liquid, then cooking it down, then adding more until the rice is no longer crunchy.

For seasoning, I'll add some thyme, or a little Italian seasoning, or maybe some Cajun or Mexican blend, of course salt and pepper as needed. If I use beef broth then I may add a bay leaf, some basil or tarragon. I will sometimes sauté mushrooms, chop and add them to the rice near the end. If I use dried mushrooms like porcini I'll use the water I reconstitute them in for some of the cooking liquid - it adds great earthy flavor to the rice. To be honest, I don't care much for plain rice, so I've learned to add a lot of things to give it flavor and to make it a better accompaniment with different main dishes.
Thanks I will try this!
__________________

__________________
syncchef is offline   Reply With Quote
Old 03-09-2015, 03:29 PM   #13
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
Quote:
Originally Posted by CharlieD View Post
To me pilaf is a main dish. First you cook meat then add rice, cook covered a tight as possible. In the end each grain should be as it is a separate unit. Rice in the picture looks overcooked.
Yet to me, that is how I prefer my rice. I don't like having to chase each grain around the plate.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-09-2015, 03:32 PM   #14
Assistant Cook
 
Join Date: Mar 2015
Location: World
Posts: 13
Quote:
Originally Posted by CharlieD View Post
To me pilaf is a main dish. First you cook meat then add rice, cook covered a tight as possible. In the end each grain should be as it is a separate unit. Rice in the picture looks overcooked.
But Pilaf (the Central Asian/Caucasian main dish) is traditionally eaten with hands, not cutlery (not that I do that, but still). If the grains do not stick to each other, it would be very hard to eat I think, wouldn't it?
__________________
syncchef is offline   Reply With Quote
Old 03-09-2015, 05:25 PM   #15
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,266
Quote:
Originally Posted by syncchef View Post
But Pilaf (the Central Asian/Caucasian main dish) is traditionally eaten with hands, not cutlery (not that I do that, but still). If the grains do not stick to each other, it would be very hard to eat I think, wouldn't it?

Pilaf -- at least in the US -- is supposed to be fluffy and deeply flavored with spices
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-09-2015, 08:14 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,375
There are as many pilaf recipes as there are cooks. My mom learned to make pilaf traveling throughout Armenia, Turkey, Syria, Jordan and Lebanon. I make it as she does. It has remained a favorite through several generations as my sister's and my children and now grandchildren make it/ask for it all the time.

Pilafs is made with rice, bulgar or other grains.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-09-2015, 08:22 PM   #17
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Andy M. View Post
I use it as a side as you would use a potato or other rice dishes. Growing up, our Sunday dinner was usually roast chicken, pilaf and a salad or vegetable.
Your pilaf is now Rob's favorite side dish! He can smell the browned butter when he gets home and knows exactly what it is.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 03-09-2015, 08:26 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,375
Quote:
Originally Posted by bakechef View Post
Your pilaf is now Rob's favorite side dish! He can smell the browned butter when he gets home and knows exactly what it is.
Thanks, that makes me happy. The recipe is my mom's. She passed in '82 and would be amazed to know that folks from all over now use her pilaf recipe. It was a favorite of kadesma and her grandchildren too.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-09-2015, 08:43 PM   #19
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,302
Quote:
Originally Posted by Andy M. View Post
When I make pilaf, I use a broth instead of water.

I make pilaf as a side dish using just rice (no meat), a little pasta and chicken or beef stock. I use butter and let it brown as I brown the pasta then add the rice and broth and cook for 25 minutes. Sometimes I sauté some chopped onion in the butter with the pasta.
Andy, do you have your recipe handy with more specific measurements? I'd love to try this, and I know I've seen your rice pilaf mentioned more than once here.
Thanks in advance!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-09-2015, 08:46 PM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,375
Quote:
Originally Posted by Cheryl J View Post
Andy, do you have your recipe handy with more specific measurements? I'd love to try this, and I know I've seen your rice pilaf mentioned more than once here.
Thanks in advance!

Rice Pilaf
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
meat, recipe

Pilaf recipe [IMG]http://syncchef.com/images/B9/00/B9007415-B2CB-4685-B012-94D62BB40EE1.jpg[/IMG] Pilaf, Middle Eastern, Caucasian, Central and South Asian dish in which rice is cooked in a seasoned broth. Traditionally prepared with lamb, we will prepare a variant using pork meat. Ingredients for 4 servings: 300 gr Rice 240 gr Carrots 240 gr Meat (lamb or pork) 1 large Onion 90 ml Cooking oil 3 Garlic cloves Ground black pepper, to taste Salt, to taste - Cut the onion in half-rings. - Heat the oil in a pot (Kazan) and add the onion half-rings. - Cut the meat in pieces like in the photo and add it to the pot as soon as the onion is soft. - Cut the carrots into stripes. - When the meat is roasted, add the carrots. - When the carrots begin to soften, mix everything to make sure all carrots are covered in oil. Add salt and pepper. You should add slightly more salt then you would normally, because you will then add rice which will absorb part of that salt. Although you could add salt later, it is better to get it right during this step. - Add rice to the pot without stirring. - Cover then the rice with about two fingers of water. - Pour the water slowly to avoid mixing. - Put the garlic cloves in the water. - When the water starts boiling, set your stove on gentle heat and cover the pot with its lid. - After about 25-30 minutes the pilaf is ready. Remove the lid from the pot, remove the garlic cloves and mix thoroghly before plating. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.