Green pilaf
Green pilaf is a vibrant dish featuring basmati rice cooked with sautéed leeks, fragrant herbs like watercress, parsley, and spearmint, all infused with the warmth of nutmeg. This recipe combines the richness of olive oil and vegetable broth to create a flavorful and nutritious option, suitable as a side or light main.
Cook time 20 min
Prep time 15 min
Ingredients:
1/2 cup basmati rice2 tbsp olive oil
2 leeks
1 tsp ground nutmeg
3 cups vegetable broth
1/2 cup watercress
1/2 cup fresh parsley
1/3 cup spearmint
Green pilaf is a delightful and nutritious dish that combines fragrant basmati rice with the fresh flavors of leeks, watercress, parsley, and spearmint. This recipe leverages a combination of olive oil and vegetable broth to infuse the rice with rich, savory tastes, while a hint of ground nutmeg adds warming, aromatic notes. Perfect as a side dish or a light main course, green pilaf is both easy to prepare and impressive to serve.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- Clean the leeks thoroughly, ensuring all grit and dirt between the layers is removed. Finely chop the leeks.
- Chop the watercress, fresh parsley, and spearmint, and set them aside.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the finely chopped leeks to the pan and sauté them for about 5-7 minutes, or until they are soft and translucent, stirring occasionally.
- Stir in the rinsed basmati rice and cook for an additional 2-3 minutes, ensuring that the rice is well coated with the olive oil and mixed with the leeks.
- Sprinkle in the ground nutmeg and stir to combine.
- Pour in the vegetable broth, and stir to combine. Bring the mixture to a boil.
- Once it reaches a boil, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once the rice is cooked, remove the saucepan from the heat.
- Gently stir in the chopped watercress, fresh parsley, and spearmint. The residual heat from the rice will wilt the greens just slightly, giving the pilaf a fresh and vibrant flavor.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve the green pilaf warm as a flavorful side dish or a main course.
Green pilaf is a versatile and healthy dish that brings together a medley of fresh, vibrant flavors with the comforting base of basmati rice. Easy to prepare yet packed with taste, it’s a wonderful addition to any meal. By following these tips and employing the right ingredients, you’ll make a green pilaf that’s sure to impress and satisfy.
Green pilaf FAQ:
To store leftover green pilaf, place it in an airtight container and refrigerate. It will keep well for up to 3-5 days. If longer storage is needed, consider freezing it in portions, where it can last for 2-3 months.
Yes, you can substitute basmati rice with other long-grain varieties such as jasmine rice or even quinoa. Be mindful that cooking times may vary; adjust liquid and cooking time according to the rice type used.
The rice is done cooking when it is tender and has absorbed most of the liquid. You can check by tasting a grain; it should be soft but not mushy. If there is still liquid left, cover and cook for a few more minutes.
If you do not have vegetable broth, you can use water or a combination of water and a bit of salt. For added flavor, consider using chicken broth if you do not require it to be vegetarian.
To prevent stickiness, rinse the basmati rice under cold water until the water runs clear to remove excess starch before cooking. Additionally, sautéing the rice with the leeks in oil helps to keep it separate.
Cooking Tips:
- Rinse the basmati rice thoroughly under cold water to remove excess starch and achieve a fluffier texture.
- Chop leeks finely to ensure even cooking and a more uniform texture in the pilaf.
- Use fresh herbs rather than dried ones. Fresh parsley, watercress, and spearmint provide a vibrant, aromatic quality that dried herbs can't match.
- Add the chopped herbs at the end of the cooking process to preserve their fresh flavors and bright green color.
- Allow the pilaf to rest for a few minutes after cooking. This helps the flavors meld together and improves the overall texture.
Nutrition Facts
4 ServingsCalories 110kcal
Protein 2.85g
Carbohydrates 22g
Fiber 2.25g
Sugar 4.58g
Fat 8g
More recipes
Cherry tomato and goat cheese salad with basil
A refreshing salad with cherry tomatoes, goat cheese, and basil.
05 May 2026Baked zucchini spears with olive oil
Crispy baked zucchini spears with olive oil, perfect as a snack or side.
05 May 2026Orange and pomegranate salad
A refreshing salad of oranges, pomegranates, and hazelnuts.
05 May 2026Hake with hazelnuts, capers and parsley
A flavoured hake dish with hazelnuts, capers, and parsley.
05 May 2026Roasted capsicum and chilli dip
A smoky and spicy roasted capsicum dip with feta and herbs.
05 May 2026Chicken with zaatar and tomato salad
Grilled chicken with zaatar served alongside a fresh tomato salad.
05 May 2026Warm potato and prosciutto salad
A warm salad of potatoes, prosciutto, and zesty dressing.
05 May 2026Simple herb tossed sweet potato
Delicious herb tossed sweet potatoes, perfect as a side dish.
05 May 2026