The Refectory's Rice Pilaf

The Refectory's Rice Pilaf Recipe - USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

The Refectory's Rice Pilaf is a delicious and flavorful dish that is perfect for any occasion. This recipe combines fluffy rice with a variety of vegetables and fruits to create a dish that is both satisfying and nutritious.

History

Rice pilaf has been a popular dish for centuries, with variations of the recipe found in many different cultures around the world. The Refectory's version of rice pilaf adds a unique twist by incorporating avocados, apples, and raisins for a sweet and savory flavor profile.

Ingredients

1.5 cups uncooked rice
1.5 tsp salt, divided
0.25 tsp ground thyme
0.25 tsp ground black pepper
3 cups boiling chicken broth
3 tbsp butter or margarine, divided
1 cup sliced mushrooms
0.5 cup finely chopped carrots
0.5 cup finely chopped green bell pepper
1 cup finely chopped onion
3 avocados, peeled, seeded, and chopped
1 apple, cored and chopped
1 tbsp seedless raisins

How to prepare

Combine rice, 1 tsp of salt, thyme, pepper, broth, and 1.5 tbsp of butter in a shallow 2 qt (1.89 liter) casserole dish.
Cover the dish with a tight-fitting lid or heavy-duty foil. Bake at 350°F (177°C) for 25 to 30 minutes or until the rice is tender and the liquid is absorbed.
Meanwhile, cook mushrooms, carrots, green pepper, and onion in the remaining 1.5 tbsp of butter and salt in a small skillet until tender-crisp.
Remove the rice from the oven; stir in the vegetable mixture, avocados, apple, and raisins.
Serve with baked Cornish hens or other poultry.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute different vegetables or fruits based on personal preference.
Use different herbs and spices to change up the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to use a shallow casserole dish with a tight-fitting lid or heavy-duty foil to ensure that the rice cooks evenly and absorbs all of the liquid.

- Cooking the vegetables in butter and salt before adding them to the rice adds an extra layer of flavor to the dish.

- Serve the rice pilaf with baked Cornish hens or other poultry for a complete and satisfying meal.

Serving Suggestions

Serve The Refectory's Rice Pilaf as a side dish with baked Cornish hens or other poultry.

Cooking Techniques

Baking the rice in the oven ensures that it cooks evenly and absorbs all of the liquid, resulting in fluffy and flavorful rice.

Ingredient Substitutions

Use olive oil instead of butter for a dairy-free option.

- Substitute dried cranberries or apricots for the raisins.

Make Ahead Tips

The rice pilaf can be prepared ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator until ready to eat.

Presentation Ideas

Serve The Refectory's Rice Pilaf in a decorative serving dish garnished with fresh herbs or a sprinkle of toasted nuts for added texture and flavor.

Pairing Recommendations

Pair The Refectory's Rice Pilaf with a crisp green salad and a glass of white wine for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of The Refectory's Rice Pilaf in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of The Refectory's Rice Pilaf contains approximately 250 calories.

Carbohydrates

Each serving of The Refectory's Rice Pilaf contains approximately 40 grams of carbohydrates.

Fats

Each serving of The Refectory's Rice Pilaf contains approximately 10 grams of fat.

Proteins

Each serving of The Refectory's Rice Pilaf contains approximately 5 grams of protein.

Vitamins and minerals

The Refectory's Rice Pilaf is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains dairy (butter) and tree nuts (raisins).

Summary

The Refectory's Rice Pilaf is a nutritious and delicious dish that is high in carbohydrates and fats, with a moderate amount of protein and calories.

Summary

The Refectory's Rice Pilaf is a delicious and nutritious dish that is perfect for any occasion. With a unique combination of flavors and textures, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for The Refectory's Rice Pilaf. It was many years ago, back when I was just a young girl learning how to cook from my own grandmother. She was a wonderful cook and had a knack for creating delicious dishes that always seemed to leave everyone wanting more.

One day, she invited me to join her in the kitchen as she prepared a special dinner for our family. As we worked together, stirring pots and chopping vegetables, she suddenly reached for a worn, leather-bound cookbook that had been passed down through generations. Opening it to a well-worn page, she pointed to a recipe for Rice Pilaf from The Refectory, a famous restaurant in town.

"This recipe has been a family favorite for years," she said with a smile. "I learned it from a dear friend who used to work at The Refectory. It's a simple dish, but it's always a hit."

As she explained the steps to me, I watched in awe as she effortlessly combined ingredients and transformed them into a fragrant and flavorful dish. The aroma of the spices filled the kitchen, and I couldn't help but feel a sense of pride knowing that I was learning such a special recipe from my grandmother.

Over the years, I have made The Refectory's Rice Pilaf countless times, each time reliving that moment in the kitchen with my grandmother. The recipe has become a staple in my own repertoire, and I have shared it with friends and family who have all raved about its deliciousness.

The key to making The Refectory's Rice Pilaf, as my grandmother taught me, is to start with good quality ingredients. The recipe calls for simple pantry staples like rice, broth, onions, and spices, but using the best quality you can find will make all the difference in the final dish.

To begin, sauté finely diced onions in a bit of butter until they are soft and translucent. This will create a flavorful base for the pilaf and add a hint of sweetness to the dish. Next, add in the rice and toast it slightly in the pan before pouring in the broth. This step helps to give the rice a nutty flavor and ensures that each grain is perfectly cooked.

As the rice simmers away, the kitchen fills with the warm and comforting aroma of the spices – a blend of cinnamon, cumin, and cloves that gives The Refectory's Rice Pilaf its signature flavor. I always take a moment to inhale deeply, savoring the memories of my grandmother and the joy of cooking that she instilled in me.

After the rice has absorbed all the broth and the spices have melded together, I fluff it with a fork and garnish it with a sprinkle of fresh herbs. The finished dish is a masterpiece of flavors and textures – each grain of rice perfectly cooked and infused with the rich, savory broth.

As I sit down to enjoy a bowl of The Refectory's Rice Pilaf, I can't help but feel grateful for the lessons my grandmother taught me in the kitchen. Her love of cooking and her passion for sharing delicious recipes have inspired me to continue her legacy and pass on these culinary treasures to future generations.

And so, as I take my first bite of the fragrant and flavorful rice pilaf, I raise a toast to my grandmother and all the wonderful cooks who have shared their recipes with me over the years. May their spirits live on in every dish I create, bringing joy and nourishment to all who gather around my table.