Pilafs are common throughout the world but have their origins in the Middle East and Central Asia. Known as pilaf, pilau, perloo, peelaf, perlau and polow, among others, it is made with rice or another grain. The secret to a great rice pilaf is to coat the grains in hot fat, add chopped herbs, meat, vegetables, dried fruits, nuts and seasonings of choice, and boiling stock.
Larger photo of Romanian Rice Pilaf.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings Romanian Rice Pilaf
- 2 tablespoons butter
- 1 finely chopped onion
- 1 peeled and finely grated carrot
- 4 ounces finely chopped mushrooms
- 1 cup rice (do not rinse)
- 2 cups hot chicken or vegetable stock
- 2 teaspoons Delikat or Aromat or Vegeta seasoning
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- In a medium lidded saucepan, melt butter. Add onion, carrot and mushrooms, cooking until onion is translucent, about 3 to 4 minutes. Add rice, coating the grains, and toasting until the tips turn white.
- Mix hot stock with Delikat or Aromat or Vegeta and parsley. Pour into pan with rice. Stir once and bring to a boil. Stir one more time, reduce heat and cover. Simmer 15-20 minutes or until rice has absorbed the liquid.
- Note: Pilaf can also be cooked in a 350-degree oven for 20 minutes instead of on the stovetop.
- Serve with Romanian frigarui (kebabs).