Pilafs originated in the Middle East, where they are usually made with rice. The rice is toasted in butter or oil along with aromatic vegetables such as onion, then the mixture is cooked with stock (or water) in the oven. The grain is ready for the liquid to be added when it gives off a nutty, toasted aroma. The desired texture of a pilaf is fluffy, with no grains sticking to each other. Pilafs can contain a variety of other ingredients, such as dried fruit, nuts, and pasta such as orzo. Here is a basic recipe, followed by two variations.

　　

Ingredients

serves 4

　　1 1/2 cups Basic Chicken Stock (page 41), or water

　　1 tablespoon unsalted butter

　　1/4 cup minced onion

　　1 small dried bay leaf

　　1/2 teaspoon coarse salt

　　1 cup long-grain white rice

　　

Step 1

Heat oven and stock Heat oven to 350°F. Bring stock to a simmer in a small saucepan.

　　

Step 2

Meanwhile, sauté aromatics Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.

　　

Step 3

Toast rice Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.

　　

Step 4

Add stock to rice mixture and bake Add stock and return to a simmer. Transfer to oven, cover, and bake 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.

　　

Brown Rice Pilaf with Currants

Step 5

Follow recipe above, substituting brown rice for white and increasing stock to 1 3/4 cups (instead of 1 1/2 cups). Bake 45 minutes, then stir in 1/4 cup dried currants before fluffing with a fork. Garnish with toasted sliced almonds and serve.

　　

Basmati Rice Pilaf with Pomegrantes

Step 6

Follow main recipe above, substituting basmati rice for the white rice. Add a pinch of saffron to the stock and let stand 10 minutes before bringing to a simmer. Proceed with recipe. Garnish with pomegranate seeds and serve.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.