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Israeli Rice Pilaf Recipe

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JoyOfKosher's Israeli Green Rice by Jamie Geller Blog
JoyOfKosher's Israeli Green Rice by Jamie Geller Blog from blog.shabbat.com

Description

Israeli rice pilaf is a popular side dish in Israel and the Middle East. It is made by cooking rice with a variety of spices and vegetables, such as onions, carrots, and peas. The result is a flavorful and aromatic dish that pairs well with grilled meats, roasted vegetables, or as a vegetarian main dish.

Prep Time

The prep time for this Israeli rice pilaf recipe is about 15-20 minutes.

Cook Time

The cook time for this recipe is about 25-30 minutes.

Ingredients

  • 1 1/2 cups long-grain white rice
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1/2 cup frozen peas
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 3 cups chicken or vegetable broth
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped, for garnish

Equipment

  • Large saucepan with a tight-fitting lid
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Rinse the rice in a fine-mesh strainer and set aside.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for another minute.
  4. Add the carrot and peas and cook for a few more minutes, until the vegetables are slightly softened.
  5. Add the cumin, coriander, and turmeric and stir to combine.
  6. Add the rice to the saucepan and stir to coat with the spice mixture.
  7. Add the broth and bring to a boil.
  8. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
  9. Remove from heat and let the rice sit, covered, for 5-10 minutes.
  10. Fluff the rice with a fork and adjust seasoning with salt and pepper, to taste.
  11. Garnish with chopped parsley or cilantro and serve.

Notes

  • You can use any type of rice you prefer, but long-grain white rice is traditional.
  • If you don't have fresh onions, you can use 1 tablespoon of onion powder instead.
  • If you don't have fresh garlic, you can use 1/2 teaspoon of garlic powder instead.
  • If you don't have fresh carrots, you can use 1/2 cup of frozen carrots instead.
  • You can substitute the chicken or vegetable broth with water, but the broth adds extra flavor to the rice.

Nutrition Info

This Israeli rice pilaf recipe serves 6 and each serving contains approximately:
  • Calories: 223
  • Total fat: 7g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 392mg
  • Total Carbohydrates: 36g
  • Dietary fiber: 2g
  • Sugars: 2g
  • Protein: 4g

Recipe Tips

  • Make sure to rinse the rice before cooking to remove any excess starch.
  • Use a large saucepan with a tight-fitting lid to ensure that the steam stays in the pot and the rice cooks evenly.
  • Feel free to add other vegetables or spices to the rice pilaf, such as bell peppers, mushrooms, or paprika.
  • You can also add cooked chicken, beef, or lamb to the rice pilaf to make it a more substantial meal.
  • Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 3 days.

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