Rice Pilaf with Carrots, Leeks and Parsley

Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
1 cup basmati rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra virgin olive oil
1 small onion or 1 medium leek, finely chopped
3/4 pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
Salt to taste
1/2 cup finely chopped flat-leaf parsley
1. Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
2. Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
3. Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
4. Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Yield: 4 to 6 servings.
Advance preparation: The pilaf can be cooked ahead and reheated. After the 10-minute rest with the towel over the pan, spread in a lightly oiled 2-quart baking dish and allow to cool completely, uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.
Nutritional information per serving (4 servings): 274 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 49 grams carbohydrates; 4 grams dietary fiber; 67 milligrams sodium (does not include salt to taste); 4 grams protein
Nutritional information per serving (6 servings): 183 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 33 grams carbohydrates; 3 grams dietary fiber; 45 milligrams sodium (does not include salt to taste); 3 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

Potato and Celery Root Puree
If you plan on preparing this side dish the day before serving, reserve 1/4 cup of the cooking liquid and add it to the puree when reheating it.
Yield: Serves 4
1 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt
Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)
- Bon Appetite October 1995
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