Pilaf (aka pilav or pilau) is a rice dish, usually sautéed, or in some regions, a wheat dish. It is cooked in stock or broth, add regional spices and vegetables or meat. It is a stable dish found nearly all parts of the world: from the Middle East to Central Asia and South Africa to Latin America, even in the Caribbean.
Bite of history: Alexander the Great, early 4th century BCE, brought pilaf back to Macedonia (Greece) from ancient Iran.
(Persian) پلو وحشی برنج
/plo vahshi baranj/
Serves 3-4
1 cup (130 g) each organic chopped, onion, celery, and bell pepper
1 cup (130 g) organic wild rice, rinse well and drain
3 cups (720 ml) organic vegetable broth
1 Tbs. (15 ml) avocado oil
1/2 cup (65 g) organic chopped carrot
2 slices of chopped ham
1/2 Tbs. (7 g) soy sauce or gluten-free liquid aminos or tamari
یک /yek/ ١ Bring the broth to a boil.
دو /do/ ۲ Add the rice, return to boiling, and cover.
سه /se/ ۳ Turn the heat to medium-low, keeping rice at a gentile simmer.
چهار /chahār/ ۴ Check the rice after 40 minutes for desired texture.
پنج /panj/ ۵ In a large skillet, heat the oil over medium-high.
شش /shesh/ ۶ Sauté the onions, celery, peppers, and carrots about 5 minutes. Add a 1 Tbs. (15 ml) of water, add a lid and steam if y0u want softer vegetables.
هفت /haft/ ۷ Move the vegetables to the side of the skillet and add the chopped ham. Cook a few minutes.
هشت /hasht/ ۸ Mix the vegetables and ham. Then add the rice and the soy sauce/liquid aminos/tamari.
نه /noh/ ۹ Stir about 2 minutes. Serve hot or room temperature.
