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A32 FEATURE
Tuesday 14 November 2017
Basmati rice makes Greek Style Rice Pilaf special

By SARA MOULTON heat and let stand for 10
With the exception of oo- minutes.
ey-gooey potato concoc- While the rice is simmering,
tions, side dishes rarely get cook the spinach. In a large
any respect. Most of us de- skillet heat 1 tablespoon of
vote our love and attention the remaining oil over high
to the protein in the center heat, add half the spinach
of the plate and then throw and cook, stirring until it is
together some kind of veg- wilted, add half the pep-
etable and/or starch as an per flakes, stir and transfer
afterthought. Here, howev- the spinach to a bowl. Re-
er, is a pilaf fully capable of peat the procedure with
stealing the limelight from the remaining oil, spinach
the usual star of the show. and pepper flakes and set
It’s basmati rice that makes aside.
Greek Style Rice Pilaf so When the rice is done and
special. An especially aro- has rested for 10 minutes,
matic grain used for cen- add the feta, olives and dill
turies in India and Pakistan, and, using a fork, fluff the
basmati doesn’t usually rice to separate the grains.
show up in a Greek-styled Serve right away.
pilaf. But I prefer its natural-
ly nutty taste to the bland- ---
ness of the usual varieties Nutrition information per
of long-grain rice. (There’s This photo shows a Greek-style rice pilaf served with chicken in New York. This dish is from a serving: 259 calories; 110
a reason that basmati recipe by Sara Moulton. calories from fat; 12 g fat
means fragrant in Hindi.) Born as a side dish, Greek 1 teaspoon minced garlic spoons of the oil over medi- (3 g saturated; 0 g trans
The seasonings, of course, fats); 8 mg cholesterol; 211
are also key: sauteed spin- Style Rice Pilaf easily con- 1 teaspoon lemon zest um heat, stirring occasion- mg sodium; 30 g carbohy-
verts to main-dish status. 1 2/3 cup low-sodium ally until it is golden, about
ach spiked with red pepper drates; 1 g fiber; 1 g sugar;
flakes, feta cheese, olives Just top it off with a little chicken broth 8 minutes. Add the rice and 6 g protein.
sauteed shrimp or chicken 8 ounces baby spinach
garlic; cook, stirring, for 3
and dill. --
To make sure the cooked and call it a meal. 1/4 teaspoon red pepper minutes. Add the lemon EDITOR’S NOTE: Sara Moult-
zest and chicken broth and
Greek Style Rice Pilaf
flakes
grains ended up separate on is host of public televi-
and fluffy — and to wash Start to finish: 1 hour (30 2 ounces finely crumbled bring to a boil. Turn down sion’s “Sara’s Weeknight
minutes active)
feta cheese (about 1/2 the heat to medium-low,
away excess starch — I Meals.” She was executive
started by rinsing the rice. Servings: 6 cup) adjusting the temperature chef at Gourmet maga-
1 ounce chopped Mediter-
1/2 cup finely chopped on-
to make sure that the broth
This requires covering the zine for nearly 25 years
rice in several inches of ion ranean olives (heaping 1/4 maintains a bare simmer, and spent a decade host-
cover the top of the pot
1/4 cup extra-virgin olive cup)
cold water, stirring it in a cir- ing several Food Network
cular motion several times, oil, divided 2 tablespoons chopped with a wet paper towel shows, including “Cooking
and a tight-fitting lid and
1 cup basmati rice, rinsed fresh dill
dumping off the water and Live.” Her latest cookbook
starting again with fresh until the water runs clear In a medium saucepan cook, without stirring, for 17 is “HomeCooking 101.”q
minutes. Remove from the
cook the onion in 2 table-
and drained
water. Repeat this process
as often as it takes for the
water to become almost
clear.
Cooking rice also requires
some care. It needs to be
tightly sealed and cooked
at a bare simmer to
achieve the right texture.
Place a wet paper towel
under the lid to ensure
that no liquid can escape.
Waiting 10 minutes after it’s
cooked before fluffing it up
allows all the moisture to be
absorbed.
If you’re no fan of feta, just
swap in ricotta salata, a
kind of aged ricotta. You’re
also welcome to lose the
dill in favor of oregano, ba-
sil or mint. And if you don’t
like olives, just leave them
out. Finally, if you’d prefer
a vegetarian version of this
dish, reach for vegetable
broth instead of chicken
broth.