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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.