Delicious Basmati-Sun-Dried Tomato Rice Pilaf Recipe
Welcome, foodies! Today, I am thrilled to share with you my latest creation: a mouth-watering Basmati-Sun-Dried Tomato Rice Pilaf Recipe. If you’re a fan of rice dishes, then this recipe is a definite must-try. I have meticulously crafted this recipe to ensure that it’s not only flavorful but also easy to make.
Rice is a staple food across many cultures worldwide and has been part of people’s lives for centuries. From fried rice to pilaf, there are so many ways to cook and enjoy rice dishes. And today, I will guide you towards creating one of the most scrumptious and nutritious rice recipes you will ever taste.
What sets this recipe apart from the rest is the perfect combination of basmati rice and sun-dried tomatoes. Sun-dried tomatoes add an extra sweet and tangy flavor while basmati rice adds that light but aromatic texture to the dish that makes it irresistible. Don’t be intimidated by the name; this recipe is straightforward to follow even for novice cooks.
Whether you’re looking for a quick weeknight side dish or planning a special dinner, this Basmati-Sun-Dried Tomato Rice Pilaf Recipe will be an excellent addition to your meal lineup. So strap on your apron, grab your ingredients, and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a delicious and easy-to-make rice dish that is guaranteed to wow your taste buds? Look no further than this Basmati-Sun-Dried Tomato Rice Pilaf Recipe! I promise you’ll fall in love with this savory and filling bowl of rice.
The ingredient list alone will make your mouth water. Imagine the combination of perfectly cooked basmati rice, dotted with sun-dried tomatoes, shallots, and a touch of olive oil. This recipe has been carefully crafted to provide you with an explosion of flavor in every bite.
But what really sets this rice pilaf apart is its versatility. It pairs perfectly with almost any protein – from chicken to lamb – while providing a savory base for vegetables like spinach or basil. You can even customize it with your favorite nuts, olives or dried fruits for added texture and complexity.
Not only is this recipe delicious, but it’s also incredibly practical. With simple and easy-to-follow steps, Basmati-Sun-Dried Tomato Rice Pilaf Recipe works great as both a side dish or main course meal. And if you’re looking to spice things up, try adding a dollop of tomato pesto or freshly grated Parmesan cheese on top for an extra flavor boost.
So whether you’re having a dinner party, craving comfort food at home, or looking to spruce up your next weeknight meal rotation, this Basmati-Sun-Dried Tomato Rice Pilaf Recipe checks all the boxes. Trust me; your taste buds will thank you!
Ingredient List
Ingredients 1:
- 2 cups white basmati rice, rinsed until the water runs clear
- 4 tablespoons olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 3 cups chicken stock
- ½ cup sun-dried tomatoes, chopped
- Salt and fresh ground black pepper
Ingredients 2:
- ½ cup sun-dried tomatoes, chopped
- ⅓ cup yellow onion, diced
- ¼ cup pine nuts
- ¼ cup sliced almonds
- ¼ cup olives, pitted
- 2 tablespoons tomato pesto
- Salt and fresh ground black pepper
Note: Make sure to use high-quality sun-dried tomatoes for this recipe. They will add a delicious chewy texture and smoky flavor to the pilaf. You can also choose either water or chicken stock to cook the basmati rice. The former will result in a vegan dish while the latter will provide an extra layer of flavor.
The Recipe How-To
Step-By-Step Instructions
Are you ready to turn basmati rice and sun-dried tomatoes into a delicious and flavorful pilaf? If yes, let’s dive into the recipe!
- Rinse 1 cup of basmati rice until the water runs clear. Soak it in lukewarm water for around 15 minutes.
- Take a large saucepan or Dutch oven, then heat 4 tablespoons of olive oil on medium heat. Add diced 1 onion and minced garlic, stir until golden brown.
- Drain the rice and add it to the saucepan, fry for 2-3 minutes until it starts to change color.
- Increase heat and add 2 cups of boiling chicken stock or water plus 1 teaspoon of salt.
- Mix in ½ cup of finely chopped sun-dried tomato, cover, and simmer for 10-15 minutes.
- Once the rice is cooked, remove it from heat and allow it to rest for 5 minutes without uncovering. Fluff the pilaf with a fork.
- Transfer to your serving dish, sprinkle ground pepper, and grated Parmesan cheese.
Optional: You can also add fresh spinach leaves, sauteed shallots, crispy pine nuts or almonds for crunch, or extra sun-dried tomatoes on top.
Enjoy the delicious dish!
Substitutions and Variations
As much as I love the flavors of this Basmati-Sun-Dried Tomato Rice Pilaf recipe, there may be times when you don’t have all the ingredients on hand or would like to switch things up a bit. Here are some substitutions and variations you may want to consider:
– Brown rice: For a healthier option, swap out the basmati rice with brown rice. Keep in mind that brown rice has a longer cooking time, so adjust accordingly.
– Dried fruit: If you don’t have sun-dried tomatoes on hand, try using apricots, cherries, or raisins instead. These add a pleasant sweetness to the dish and complement the savory flavors well.
– Spinach: To add some extra nutrients and color to your pilaf, try adding spinach or other leafy greens such as kale or Swiss chard. Just add them towards the end of cooking so they don’t wilt too much.
– Chicken stock: If you don’t have chicken stock, vegetable or beef broth can be used instead. For a vegetarian option, use vegetable broth or simply water with a pinch of salt.
– Pine nuts: If you’re not a fan of pine nuts or have an allergy, try substituting them with slivered almonds or chopped walnuts instead. These add a crunch to the pilaf while still offering some nutty flavor.
– Pesto: You can also experiment with different types of pesto such as basil or roasted red pepper pesto. Or make your own using fresh herbs such as parsley, cilantro, or basil along with garlic and olive oil.
Remember to taste your dish throughout the cooking process and adjust seasoning as needed. With these substitutions and variations, you can customize this dish to suit your preferences and dietary needs.
Serving and Pairing
This basmati-sun-dried tomato rice pilaf recipe is incredibly versatile and pairs well with a variety of dishes. The nutty flavor and fluffy texture of the basmati rice are perfectly complemented by the chewy and savory sun-dried tomatoes. The addition of shallots and garlic bring an extra depth of flavor that will leave your taste buds dancing.
To serve this dish as a main course, you can pair it with some sliced grilled chicken or lamb kebabs. You can also add some pine nuts or almonds sautéed in butter to give the dish an added crunch. If you’re looking for a vegan option, consider adding some marinated tofu or roasted vegetables, such as bell peppers or zucchini.
As a side dish, the basmati-sun-dried tomato rice pilaf pairs well with grilled fish or shrimp, especially when seasoned with garlic and fresh herbs like parsley, basil, or thyme. It also makes an excellent accompaniment to middle eastern-inspired dishes, like hummus or baba ganoush.
For a more refreshing pairing, try serving the basmati-sun-dried tomato rice pilaf alongside a simple spinach salad dressed with olive oil and lemon juice or topped with cherry tomatoes and parmesan cheese shavings.
Regardless of how you choose to serve it, this flavorful dish is sure to be a hit at your next dinner party or weeknight meal.
Make-Ahead, Storing and Reheating
Picture yourself coming home on a hot summer day, tired and hungry, and the first thing that comes to your mind is the delicious Basmati-Sun-Dried tomato rice pilaf that you made using Ehud’s recipe. Fortunately, you had the foresight to make extra servings when you cooked it earlier in the week. But how do you make sure that it still tastes good?
For optimal results, store the leftover Basmati-Sun-Dried Tomato Rice Pilaf in an airtight container and refrigerate it immediately after serving. The pilaf can be stored in the refrigerator for up to three days.
When reheating the dish, add a tablespoon of water or chicken stock to the bottom of a microwave-safe dish to prevent the rice from drying out. Cover the dish with plastic wrap, leaving one corner open to vent, and place it into the microwave. Use medium power and reheat it for one minute at a time, stirring occasionally until heated through.
Another option is to reheat the Basmati-Sun-Dried Tomato Rice Pilaf on the stovetop by warming it up slowly over low heat until heated evenly. If you find that the rice has dried out, add some chicken stock or additional olive oil to keep it moist.
As with any cooked rice dish, it is essential to handle leftover Basmati-Sun-Dried Tomato Rice Pilaf with care. Always follow food safety guidelines and discard any leftovers that have been sitting at room temperature for more than two hours.
With these tips, you can enjoy your flavorful Basmati-Sun-Dried Tomato Rice Pilaf throughout the week without worrying about it losing its delicious taste and texture.
Tips for Perfect Results
When it comes to cooking rice, it can be a bit tricky to get the right consistency and flavor. Here are a few tips that I’ve learned through my years of experimenting with different rice dishes, so you can enjoy a perfect Basmati-Sun-Dried Tomato Rice Pilaf every time.
1. Rinse Basmati Rice Thoroughly
Rinsing the basmati rice thoroughly before cooking it can make all the difference in the world. It helps remove excess starch and prevent clumping. Just put the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear.
2. Use Chicken Stock Instead of Water
Using chicken stock instead of water gives the rice an extra layer of flavor. I recommend using low-sodium chicken stock, so you can control the amount of salt in your recipe.
3. Add Sun-Dried Tomatoes at The End
Add the sun-dried tomatoes at the end of cooking time since they are already fully cooked and will become too mushy if simmered for too long.
4. Be Mindful When Adding Salt
Be mindful when adding salt, as both basmati rice and sun-dried tomatoes are already a bit salty themselves. So be sure to adjust to your taste!
5. Pay Attention To Rice-To-Water Ratio
The Basmati-Sun-Dried Tomato Rice Pilaf recipe calls for 1:2 ratio of rice-to-water/stock, but this may vary depending on various factors like altitude or preferred texture.
6. Let The Rice Rest For A Few Minutes
After turning off the heat, let your cooked rice rest for an additional 5-10 minutes so it can absorb all the liquid and fluff up perfectly.
By following these tips above not only you will have this Basmati-Sun-Dried Tomato Rice Pilaf recipe come out perfect every time, but also experiment some new recipe combinations like adding basil or spinach to the mix; Or swap ingredients like olives or dried fruit for sun-dried tomatoes to create new dinner recipes full of flavor!
Bottom Line
:
In conclusion, this Basmati-Sun-Dried Tomato Rice Pilaf Recipe is an excellent choice for anyone looking for a flavorful and filling rice dish. The blend of ingredients such as sun-dried tomatoes, pine nuts, and parmesan cheese come together to create a truly unique and delicious meal that is sure to leave your taste buds satisfied.
With the option to substitute or add in your favorite proteins, such as chicken or ground lamb, this recipe is versatile enough to suit any palate. It can also be made ahead of time, making meal prep a breeze for even the busiest of schedules.
Don’t be intimidated by the lengthy ingredient list or the thought of cooking rice – with these step-by-step instructions and helpful tips, you can master this recipe with ease. Plus, its impressive presentation makes it a great option for dinner parties or events.
So next time you’re in need of an easy yet impressive dish for a family gathering, or just want to treat yourself to a savory meal at home, try out this Basmati-Sun-Dried Tomato Rice Pilaf Recipe. Your taste buds will thank you!
Basmati-Sun-Dried Tomato Rice Pilaf Recipe
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons shallots, finely chopped
- 1 cup basmati rice
- 1/3 cup dried sun-dried tomato, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 cups chicken stock (homemade if possible)
- 1 ounce cup shaved parmesan cheese
Instructions
- Heat oil in medium saucepan over medium heat until hot.
- Add shallots; sauté 1 to 2 minutes or until soft.
- Add rice; cook 1 minute, stirring constantly.
- Add tomatoes, salt, pepper and stock; mix well.
- Cover; bring to a boil.
- Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
- Place in serving bowl; top with cheese.