Here is my mom's recipe for rice pilaf. I make it this way because she and everyone else I knew since childhood makes it this way. There are many different recipes for pilaf. This one works for me.
This recipe is for rice (long grain white) pilaf. Bulgar comes in different grinds for different uses. I use fine ground for pilaf. Use a cup of bulgar in place of the cup of rice and do everything else the same.
PILAF
1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth
Thoroughly rinse and drain the rice.
Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.
Add the rice and cook over medium to medium low heat for 3 to 5 minutes, stirring occasionally.
Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.
At the end of the cooking time, turn off the burner, mix the pilaf and let it rest in the pan (covered) for 5 to 10 minutes before serving.
You can add some minced onion to the butter and pasta if you like. It's a delicious addition.
In place of the chicken broth, you can use beef broth if you're serving it with beef.
In place of angel hair, you can use orzo.
I also make this with brown rice but it takes an additional half cup of liquid and about 45 minutes cooking time.
I hope you like it.
