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There are so many delicious foods on the
‘Can Have’ naturally gluten-free list that at times
I forget why some say that a gluten-free diet is one of the
most difficult diets to follow. One glorious dish that remains
on the list is pilaf. For those unfamiliar with the cooking
process of pilaf, it is simply rice sautéed in oil
and shallots, onions and or garlic, then cooked in chicken
stock and flavored with herbs, nuts, citrus zest, cheese and
other creative touches. The first half of the cooking process
is similar to making risotto. Oil is heated in a saucepan
and then shallots or onions are added and cooked just until
soft. The rice is then added and sautéed until the
rice begins to turn opaque. At this point, the methods differ
for pilaf and risotto. For pilaf, the chicken stock is added,
and dried fruit if using, then the heat is lowered and the
pan is covered and cooks for 25 minutes. For risotto, the
stock is added, allowed to cook into the rice uncovered, then
added again and repeated until the rice is al dente. Fresh
herbs and nuts are added to a pilaf after the rice is cooked
and fluffed.
Pilaf is a perfect accompaniment to poultry,
fish and pork and a wonderful way to ‘dress’ up
rice. Great dish combinations can be created by choosing complimenting
ingredients for your pilaf that will be repeated in the entrée
to be served with it. As an example, we serve a lovely Chicken
with Blackberry Sauce with an Herbed Pilaf that includes small
amounts of the same herbs used in the chicken dish. We omit
fruit from the pilaf because the chicken dish is already heavily
influenced with blackberries.
The best pilafs are made with homemade chicken
stock, but you can make them with gluten-free canned stock
or broth. Pilafs can also be made with vegetable stock, for
those avoiding meat.
Basic pilaf recipe:
- 1 Tablespoon olive oil
- 1 Shallot, minced
- 1 cup long grain white or basmati rice
- 2 cups gf chicken stock
- 1/4 cup golden raisins or other dried
fruit
- 1/4 cup toasted pine or other nuts
- 1 Tablespoon Italian parsley, finely
chopped*
- 2 teaspoons fresh thyme, finely chopped*
- Salt and freshly ground black pepper
to taste
*Other herbs can be substituted
In a medium heavy saucepan, heat oil over
medium heat. Add shallots and cook until tender. Add rice
and stir until rice is coated with oil; about 1 minute. Add
gf chicken stock and bring to a boil. Add raisins and stir
until distributed evenly. Cover rice and cook over very low
heat for about 25 minutes.
Remove pan from heat and let rice sit for
5 minutes, do not open lid. Fluff rice with a fork and stir
in parsley, thyme, and pine nuts. Adjust seasonings to taste
with salt and freshly ground black pepper.
Great pilaf is truly great with a beautiful
presentation and is as easy to do as is making the pilaf.
All you need is one ramekin. Butter the sides and bottom of
a ramekin. When your pilaf is finished, complete with herbs
and nuts, spoon it into the ramekin with a large spoon until
it is filled. Gently but firmly press the pilaf with the spoon
so that it is flat and even on the top. Turn the ramekin upside
down on a serving plate, just off of center and gently lift
the ramekin up. The formed pilaf will remain on the plate.
Refill the ramekin and repeat. To serve, place your entrée
against the side of the pilaf being careful not to damage
the shape. Garnish with a sprig of thyme inserted in the center
of the pilaf like a little tree.
Try these pilaf recipes for delicious
accompaniments to poultry, fish or pork dinners.
- Glutenfreeda
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