Rice Pilaf

Rice Pilaf, has its origin from the Persian pilau also called polao, pilav, pilaff, plov or pulao in other languages. One of the earliest literary references to pilau can be found in the histories of Alexander the Great when describing Bactrian hospitality.

Bactria was an eastern Persian (Iranian) province, which was the birthplace of Alexander’s wife Roxana and geographically located in modern Afghanistan.

Rice was introduced to Europe by the army of Alexander the Great who brought it back with them when returning from Bactria to Macedonia.

Rice pilaf is served as a side dish to many dishes.

Rice Pilaf

Ingredients:

  • 2 cups of rice (American type, parboiled)
  • 4 cups of chicken stock

  • salt
  • 1 tablespoon butter or margarine (optional)

Directions:

Bring the chicken stock to boil and add salt. Add the rice and cook for about 20 minutes on low temperature. If there is any excess water, drain it.   If you like you may add butter but if cooked in chicken stock it is certainly very tasteful and the butter is not necessary.

Print Friendly
Share

Tags: , ,

Χωρίς σχόλια on Rice Pilaf

  1. [...] of adding pasta the kids wanted French fries the Greek Way and my husband and I ate it with some rice pilaf. There was just a little leftover, so I made good use of the octopus as well and added it to the [...]

  2. [...] hot with a Rice Pilaf, French fries (the Greek way), or mashed [...]

Σχολιάστε

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.