In Romania rice is mostly used as a side dish for meat. During the summer it’s usually eaten with a fresh salad, and during winter with pickled vegetables like cucumber, green tomatoes, red peppers etc.
The basic pilaf is made with only onion and rice simmered in a broth, but today I also added carrots and red bell pepper.
Enjoy!
rice pilaf
Ingredients
60g sunflower oil
1 big white onion, finely diced
1 carrot, peeled and grated
½ big red bell pepper, finely diced
200g short-grain rice
400ml chicken or vegetable broth
To serve: I like to eat pilaf with pan fried chicken and a summer salad (mix 1 medium tomato, 1 cucumber, 1 ⁄ 2 small onion, 1 tsp white vinegar 9% alcohol, 1 tsp sunflower oil, and salt according to your taste)
Method
In a pot, heat the oil. Add the onion and sauté it until it turns into a pale yellow color, then add the carrot and pepper and, with the lid on, leave to cook for about a minute. Do not forget to stir from time to time to not burn the vegetables.
Add the rice and stir until it turns translucent.
Pour the broth in and, when it starts boiling, cover with a lid, lower the heat and leave to cook for about 15 minutes. The rice should be cooked but if it’s not, add a splash of water and continue cooking with the lid on.
Once it’s done, leave the lid on and let the rice rest for 10 minutes.
Fluff it with a fork and it’s ready to be eaten!
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