When you cook a rice pilaf you should always get started by cooking onion in a small sauce pan. Onion is a must. To the onion you could add garlic, shallots and fennel.This will make the difference between steamed rice and pilaf. As I mentioned, add two tbsp of olive oil or unsalted butter to a sauce pan. Add the onion and cook until translucent.
Now it is time for the spices. You can go for either coriander and cumin or cinnamon and all spices. I went a bit different this time and I added one teaspoon tandoori seasoning which includes: cumin, coriander, paprika, cinnamon, cardamon, turmeric and black pepper.I read that you should keep it simple and don’t use to many spices at once but I just like the seasoning I am using as it nicely balances out all the flavors.
Once the onion and the spices are cooked ( about 30 seconds ) it’s time for the rice. Add one cup of long grain white rice. Cook until rice is well covered in spices and the mixture is translucent.
I added know about 6 white mushrooms and half of red pepper and stirred to mix all the flavors together.
Another important adding is the cooking liquid. Water should be replaced by broth. You can add either chicken broth, veggie broth or seafood broth. Also a bit of white wine one will be welcomed here 😉 Add about one cup of chicken broth and a splash of wine and bring to a broil for about 10-15 minutes or until the liquid is absorbed.
Before serving you can add 2 – 3 tbsp of herbs: cilantro, parsley or mint depending of preferences. Next step? You enjoy it 😉