I know there's one version with pasta bits, but not Orzo. I don't think they put pine nuts, but you can look at the ingredients and see. I'm very curious now, so going to look next time I'm at the store. There's a name for little toasted bits of pasta. It's escaping me at the moment.
Susan W, could you be thinking of Fregola for the little toasted pasta nubbins?
I often make pilaff - pantry standby, always something on hand to flavor it. I always start by sauteing chopped onion and toasting the rice in the oil/butter, then add broth, but beyond that it can really include anything - various herbs, chopped vegetables, pine nuts, slivered almonds, dried cranberries, currants or raisins, bits of spaghetti or fideos toasted with the rice, and so on - depending on what it's accompanying. It's very versatile, really a Zelig dish.
It's toasted orzo. I love Near East rice pilafs and buy them regularly. A guilty processed pleasure of mine. Lots of Copykat recipes online though. Google Near East Copykat recipes. Make sure it's a recipe that has seasonings in the spice blend (Tumeric, garlic & onion powder.) Finish off with a pat of butter or Tbsp of Olive Oil.
Also to clarify - I wasn't suggesting putting fregola in pilaff - just responding to Susan's query about toasted pasta bits in general. But, by the way, fregola are delightful!
Actually Amysarah, it's video that I'm thinking of. And yes, my mom would break them up and toast them with the rice when she made rice pilaf. Or..she toasted them on the side and added it at the end. That actually makes sense because they were crispy.
Are you asking about the little pasta things in boxed pilaf? If so, I just break up uncooked angel hair pasta in little pieces - or you can use orzo or another tiny pasta - then sauté 'til slightly brown with the uncooked rice and proceed to cool with broth etc as others have mentioned.
It takes more than just broth to make rice into a pilaf or pilau. You start with savories such as onions, celery, bell peppers, garlic, carrots sauteed in butter or oil. then the rice is added to that and toasted briefly and coated with the fat. Liquid - could be broth, or water - is added and the whole is simmered until the rice is tender. Various kinds of protein can be incorporated, and other vegetables, as well, if you like, but the traditional mirepoix is rather a given. So tasty!
Chef June - are you by chance referring to mainesoul and my remarks that basic pilaf is rice with broth?
Like many writing here, I grew up with it including onion, raisins, nuts or seeds and broth.
However, when looking around to answer this question I found a few sites, including the Wikipedia article, that defined it as rice with broth. Then they went on to detail additions, like meat, beans, vegetables and aromatics.
Saute onion or garlic until sizzling, add the rice (brown or white) until "tweedy" looking (grains are opaque) then add boiling water or broth and optional herbs, simmer on low. Add-ins include mushrooms, pine nuts or almonds, if desired, (and all the other options suggested here).
Rice pilaf is one of those dishes you can make without a recipe. My mom loved it when I made her rice pilaf, always different each time. My method is to sauté onions, garlic, and herbs, and add whatever other vegetables I have around - scallions, broccoli, green beans, zucchini, etc and sauté a little more. Add the cooked rice, and then finish with pine nuts, toasted almonds, etc. and maybe some dried fruit - currants, raisins, dried cherries, dried apricots, etc. You really cannot go wrong.
If you toast the rice either in a dry skillet or in a little oil, you'll get that toasty flavor that Near East has except it will be much better. Add onions, mushrooms and garlic if you'd like. I cook mine in beef stock If it's brown rice, chicken stock If it's white rice. I like to add toasted pine nuts at the end. This is what my mom always called rice pilaf, so it's what makes a pilaf to me. We always had grilled, marinated flank steak, roast chicken or roast beef with it. Sunday dinners at their best!!
pilaf or pilau (and many other spellings) is a rice dish cooked in a seasoned broth, with recipes originating on most continents (not North America, not Antarctica)...
have a look at Wikipedia for more background
https://en.wikipedia.org/wiki/Pilaf
and search here or on your browser for recipes.
https://food52.com/recipes/search?q=pilaf
17 Comments
One more question: so are those little tan things in the original Near East box just pine nuts?
I often make pilaff - pantry standby, always something on hand to flavor it. I always start by sauteing chopped onion and toasting the rice in the oil/butter, then add broth, but beyond that it can really include anything - various herbs, chopped vegetables, pine nuts, slivered almonds, dried cranberries, currants or raisins, bits of spaghetti or fideos toasted with the rice, and so on - depending on what it's accompanying. It's very versatile, really a Zelig dish.
Also to clarify - I wasn't suggesting putting fregola in pilaff - just responding to Susan's query about toasted pasta bits in general. But, by the way, fregola are delightful!
Like many writing here, I grew up with it including onion, raisins, nuts or seeds and broth.
However, when looking around to answer this question I found a few sites, including the Wikipedia article, that defined it as rice with broth. Then they went on to detail additions, like meat, beans, vegetables and aromatics.
have a look at Wikipedia for more background
https://en.wikipedia.org/wiki/Pilaf
and search here or on your browser for recipes.
https://food52.com/recipes/search?q=pilaf