Description
This vibrant traditional rice pilaf transforms simple rice by infusing it with smoky roasted red pepper puree, creating a deeply flavorful and colorful accompaniment. The recipe includes a crucial technique for fluffy grains, making it an easy weeknight side dish.
Ingredients
- 1.5 cups basmati rice, thoroughly rinsed
- 2 large red bell peppers
- 5 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika, divided
- 2.5 cups low-sodium vegetable broth
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
- Prepare Red Pepper Puree: Roast whole red bell peppers at 400°F (200°C) for 20-25 minutes until skins are blistered and charred. Transfer to a bowl, cover, and steam for 10-15 minutes.
- Blend Puree: Peel the peppers, remove stems and seeds. Blend the roasted peppers with 2 tablespoons of olive oil and 1 teaspoon of smoked paprika until smooth. Reserve 1 teaspoon of the puree for garnish.
- Toast Rice: Rinse the basmati rice until water runs clear. In a pot, heat 2 tablespoons of olive oil over medium heat. Add the rinsed rice and toast for 2-3 minutes, stirring constantly.
- Sauté Aromatics: Add the diced onion to the pot and cook until translucent (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Stir in the remaining roasted red pepper puree and 1 teaspoon of smoked paprika until the rice is evenly coated.
- Simmer and Rest: Pour in the vegetable broth, salt, and black pepper. Bring to a boil, then immediately reduce heat to the lowest setting and cover tightly. Simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
- Fluff and Garnish: Remove the lid and gently fluff the rice with a fork. Mix the reserved puree with the remaining 1 tablespoon of olive oil. Drizzle over the pilaf and garnish with fresh chopped parsley.
Notes
To ensure separate, fluffy grains, rinse the rice thoroughly before cooking. Do not lift the lid during the 15-minute simmering and 10-minute resting periods, as trapping the steam is essential for proper cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg