Herbed Rice Pilaf I Made It

Herbed Rice Pilaf

NadineM 8 years ago

Herbed Rice Pilaf

This is another great recipe from Semi. Loved the flavour of the two herbs together. They did not over power the recipe. Will be making again. Thanks Semi.

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Semigourmet53 8 years ago said:

Nadine I am so glad you liked it! Thank you for the great review!

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pointsevenout 8 years ago said:

I'm worried that the liquid is not enough to get the rice past al-dente.
I know the ratio is 1-2-3 but I prefer 1-3-3. Hope that's not a problem with this dish.

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NadineM 8 years ago said:

Hi Points that was my thought too but I went with the measurements in the recipe and the rice turned out great. Next time I will add the 1/2 cup and see what happens for sure.

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bakerme 8 years ago said:

That looks like something I can make in my rice cooker with brown rice. Question, though: Do I skip the browning of the rice in butter, add the melted butter to the rice mixture in the cooker, just omit it altogether?

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NadineM 8 years ago said:

Good question Bakerme. I think you might want to fry up the rice and onions first then add it to the rice cooker. I do not use one but maybe Semi or someone else may say different.

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bakerme 8 years ago said:

Thanks, Nadine. I know I can cook shallots and green peppers, red peppers, etc. in the rice cooker with brown rice if I chop them up really really small, but the butter part is throwing me.

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gaspesiangal 8 years ago said:

I think that Nadine has the right idea. I would follow step one and then put everything in the RC. Although the onion will cook in the rice cooker, cooking it in a pan and then browning the rice will add more flavour. Just guessing though.

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mommyluvs2cook 8 years ago said:

This looks really good! I have a Mexican rice recipe that I make often that get's sauteed first, and I really do think it adds a lot of nutty flavor!

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frankieanne 8 years ago said:

What is the ratio 1-2-3 and 1-3-3? I thought it was 1 - 2 ie one cup rice to two cups water.
This looks like a delicious pilaf. I love the two herbs in this one.

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Semigourmet53 8 years ago said:

You won't need to brown the rice or the onions in the butter. Just add to the rice cooker, the steaming will cook the onion. I only saute cause I like to. Also the twenty minutes in the steamer will cook the onion. I would melt the butter and drizzle in that way you don't end up with 1 clump of butter in one spot. I melt the butter in the pan, and then add the rice and stir to coat each grain in a little butter. (personal thing) but it is not necessary. Hope who ever makes this will enjoy! Nadine you Rock!

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bakerme 8 years ago said:

Thanks, Semi! My rice cooker cooks perfect brown rice every time, but takes an hour exactly to do it. You could set your watch by it!

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pointsevenout 8 years ago said:

Sauteing the rice brings out more of the nutty flavor.
1-2-3 is the ratio of raw rice to liquid for resultant cooked rice at al-dente.
I prefer a 1-3-3 ratio because I like a less al-dente rice. Overcooked, if you will, but not mushy. And have to extend the cooking time to 30 minutes for the rice to adsorb the extra liquid.

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pointsevenout 8 years ago said:

A very well flavored dish. Tastes to me like stuffing.
I used 3c water to simmer-up the rice and 1/4c butter at the end for a satin finish.

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frankieanne 8 years ago said:

Pso, I am still confused. What then, do the numbers stand for? I only count two ingredients - water and rice. Your equations seems to show there are three ingredients.
Maybe I have just been working too hard. :-P

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pointsevenout 8 years ago said:

The first ratio number, 1, is the raw rice.
The second ratio number, 2, is the liquid. But in my case the second number is 3.
The last ratio number, 3, is the resultant cooked rice.
So, 1/2c raw rice is simmered in 1c liquid to get 1 1/2c cooked rice.
Or, 2c raw rice is simmered in 4c liquid to get 6c cooked rice.
Etc.

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DIZ3 8 years ago said:

That's very interesting, pso. I have a terrible time with rice. Do you find that ratio works will all varieties?

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frankieanne 8 years ago said:

Ohhhh. OK. Got it. I'm glad you explained it. My brain was jiggling over that one.
Thank you. Interesting equations, pso.

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mommyluvs2cook 8 years ago said:

I do the same ratio Points but do find I need to add a little more water usually.

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pointsevenout 8 years ago said:

Generally, yes. The ratio works with all varieties as a starting point. Time varies with brown, wild, and par-boiled.
You'll find the ratio is also good for other stuff too.

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pointsevenout 8 years ago said:

Made this again doubling the recipe. Threw some skinless thighs on top. And baked it in the oven at 400F, covered, for 1 hour.

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