What is the best type of rice to use for rice pilaf?

Basmati rice is the best choice for rice pilaf because of its fragrant aroma and ability to cook into fluffy, separate grains. Jasmine and other long-grain rice varieties also work well. Avoid short grain or sticky rice, which tend to make the dish mushy.

Can I make rice pilaf using an Instant Pot?

Yes, rice pilaf can be prepared in an Instant Pot by first sautéing the aromatics and meat, then adding rice and liquid, and cooking on high pressure for about 6 minutes. Allow a natural pressure release for best texture. Check our detailed Instant Pot rice pilaf recipe for specifics.

What vegetables can I add to rice pilaf?

Common vegetables that enhance rice pilaf include carrots, peas, bell peppers, mushrooms, and celery. Adding a variety of vegetables not only boosts nutrition but also introduces pleasant textures and flavors. Cook denser vegetables slightly before adding the rice to maintain texture.

How should I cook the tomato paste for rice pilaf?

Cooking tomato paste briefly (about 1-2 minutes) with the meat allows it to deepen in flavor and reduces any raw, sour taste. This step significantly enriches the overall flavor of your rice pilaf.

Rice Pilaf Recipe: Achieve Perfect Results Every Time

Name: Simple and Delicious Rice Pilaf: Your Go-To Recipe for Perfect Results Every Time
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 4 garlic cloves, finely minced; 1 onion, diced; 500g / 1 lb beef mince (substitutable with lamb, chicken, turkey, or pork); 1/2 teaspoon cooking salt (for beef), 1 1/4 teaspoons (for broth); 1 1/2 tablespoons dried oregano; 2 tablespoons tomato paste; 300g / 10 oz eggplant, cut into 1.5 cm cubes (zucchini, pumpkin, or large tomato pieces are alternatives); 1/3 cup dry red wine (optional); 1 cup uncooked basmati rice (preferred for its fragrance and ideal texture in one-pot dishes); 400g / 14 oz canned chickpeas, drained (or other beans of choice); 400g / 14 oz canned crushed tomatoes; 1 1/2 cups low-sodium chicken stock or broth; 1/2 teaspoon black pepper; 1 tablespoon finely chopped parsley (optional, for serving); Extra virgin olive oil, for drizzling; Greek yogurt (optional, for serving)

Description

🍚 Dive into this Simple and Delicious Rice Pilaf packed with rich flavors of beef, eggplant, and aromatic spices – a surefire hit for your weeknight menu.
🥘 A one-pot wonder, this recipe offers a delightful Greek twist that ensures both simplicity and satisfaction with every bite.

Ingredients

Scale

2 tablespoons olive oil
4 garlic cloves, finely minced
1 onion, diced
500g / 1 lb beef mince (substitutable with lamb, chicken, turkey, or pork)
1/2 teaspoon cooking salt (for beef), 1 1/4 teaspoons (for broth)
1 1/2 tablespoons dried oregano
2 tablespoons tomato paste
300g / 10 oz eggplant, cut into 1.5 cm cubes (zucchini, pumpkin, or large tomato pieces are alternatives)
1/3 cup dry red wine (optional)
1 cup uncooked basmati rice (preferred for its fragrance and ideal texture in one-pot dishes)
400g / 14 oz canned chickpeas, drained (or other beans of choice)
400g / 14 oz canned crushed tomatoes
1 1/2 cups low-sodium chicken stock or broth
1/2 teaspoon black pepper
1 tablespoon finely chopped parsley (optional, for serving)
Extra virgin olive oil, for drizzling
Greek yogurt (optional, for serving)

Instructions

1. Cut the eggplant into cubes no larger than 1.5 cm for even cooking. If concerned about bitterness, sprinkle with salt, let sit for 30 minutes, then pat dry.
2. Heat olive oil in a large pot over high heat. Sauté onion and garlic for 2 minutes.
3. Add beef mince, breaking it up until no pink remains.
4. Season with salt and oregano, cooking for 1 minute to enhance the oregano’s aroma.
5. Stir in tomato paste and cook for another minute to enrich the flavor.
6. Add eggplant; stir until the cubes become reddish.
7. Pour in wine, let it simmer and mostly evaporate.
8. Add rice, tossing well to ensure even coating.
9. Incorporate chickpeas, crushed tomatoes, chicken stock, remaining salt, and pepper. Bring to a gentle simmer.
10. Once small bubbles cover the surface evenly, cover and reduce heat to medium-low or low. Cook undisturbed for 20 minutes.
11. Remove from heat, let it rest covered for 10 more minutes to allow the rice to finish absorbing the liquid.
12. Fluff the rice gently, stir in parsley, and finish with a drizzle of olive oil. Serve warm with an optional dollop of Greek yogurt.

Notes

🍆 Choose eggplant with the skin left on, as modern varieties are generally less bitter. Salting can help reduce any residual bitterness.
🍚 Basmati rice is optimal for texture. Avoid jasmine, brown, wild, risotto, or faux rice unless adjusting the cooking time and liquid amounts accordingly.
🍅 Properly cooking the tomato paste enhances the dish by reducing any raw sourness.

Prep Time: 15 minutes
Resting Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: One-Pot
Cuisine: Greek

Nutrition

Serving Size: 1/5 of recipe
Calories: 458
Sugar: 8g
Sodium: 986mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 8g
Protein: 31g
Cholesterol: 62mg