Pilaf Rice Pan

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Also: (optional)

Instructions

Finely chop the onions and garlic. Cut (or grate) the carrot into thin strips approx. 3 - 5 cm long.
Melt the olive oil or butter in a sufficiently large and high pan (at least 28 cm in diameter) and sauté the onions, garlic and carrots over a medium heat for about 2 - 3 minutes until the onions are translucent. Add 300 g rice to the pan with the sweaty vegetables and sweat the rice while stirring constantly (approx. 2-3 min.),
until it turns a light golden color (if there is not enough oil in the pan, add a little more).
Dissolve 2 tablespoons of vegetable stock or a stock cube in 600 ml of hot water (alternatively, use 600 ml of fresh stock, if available). Add the 600 ml broth to the pan with the rice and vegetables and reduce the heat a little so that the broth simmer gently. Mix well and put the lid on. Check every now and then and stir from time to time (takes about 10 minutes).
Just before the whole broth has been absorbed by the rice, stir in 1 teaspoon of turmeric (it is best to stir in the turmeric or curry powder in a small glass with a little warm water, only then add the mixture to the rice and mix well so that the yellow color is everywhere distributed). Try a few grains of rice in between to see if they are soft enough. Season to taste with salt and pepper. As soon as the rice grains are soft enough to eat, remove them from the stove and let them evaporate for 5 - 10 minutes with the lid closed, the cooking process continues without heat. Then the consistency should be rather grainy.
In addition, to enhance the oriental character, the following spices / ingredients can optionally be used to taste (just add during the cooking process): 1 teaspoon cumin (whole or as a powder), 1 tablespoon raisins, 1 tablespoon almond flakes, 1 bay leaf (at the end add and then take out again before consumption). If available, the oriental spice mixture Ras el-Hanout or an Indian spice mixture.
Annotation:
In contrast to the normal preparation of rice, it is lightly roasted beforehand and cooked directly in the pan with the other ingredients, so it absorbs the taste of the vegetable mixture much better and becomes much more aromatic and intense in taste. A similar type of preparation is also known from Spanish paella.

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