Butter Pilaf
This simple butter pilaf is a delicious alternative to your basic stovetop rice, without much additional work. A pilaf consists of grains that are toasted in fat before cooking in a liquid. The step of cooking in fat is called parching, and it prevents the grains from clumping while adding flavor from both the toasting and the fat itself. Pilaf can be made with almost any grain, fat and liquid, and is supremely versatile. For extra flavor, swap out the water for broth or dashi. Level it up with aromatics, like chopped onion or garlic, sweated (gently cooked) in the fat before parching the rice. Add spices, like turmeric or paprika, to toast along with the grains of rice. Stir in quick-cooking meat, like diced chicken or peeled shrimp, and vegetables, such as peas or cauliflower, after adding the water to steam along with the rice. Toss in herbs, like a spring of thyme or a bay leaf, to perfume the grains.
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