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<\/figure><\/div>\n\n\nOnce you have the technique down you’ll be able to make it Paella-style, Middle Eastern, Indian or Italian. You can play around with the protein and veg too. Scroll down to the bottom of the recipe for all sorts of different versions. I love how a recipe like this stretches a small amount of meat a long way. I have made this with 4 small chicken thighs for 6 people without any raised eyebrows.<\/p>\n\n\n\n
If you want to get more veg into your diet, use half rice and half cauliflower rice. No one will notice. Scroll down to the bottom of the recipe to find out how I make cauli rice.<\/p>\n\n\n\n
Prep ahead and leftovers<\/h3>\n\n\n\n
You can make the pilaf up until stage 5 of the recipe a few hours before you want to eat. Or do what I do and just cook it for longer at stage 9. Just drop the heat to the lowest setting and cook for 40 minutes instead of 20. If you get to the start of stage 9 before your guests arrive, it will be ready to eat an hour after they arrive.<\/p>\n\n\n\n
Leftovers can be stored in the fridge for 3 days and reheated in the oven, pan or microwave until piping hot. Or they can be eaten at room temperature without being re-heated.<\/p>\n\n\n\n
Why ready cooked brown rice is a life-saver<\/h3>\n\n\n\n
It is rare I recommend ready cooked ingredients as I\u2019m always dubious about what has been added to keep them fresh. Frozen brown rice is an exception. I keep a zip top freezer bag in my freezer with cooked brown rice in. Then I can just grab a handful every time I need a fast dinner, which is most days! In the US, Trader Joe’s sell organic cooked brown rice in the freezer if you’re in a rush. If you’re adding the frozen rice to something like this, where it will cook until it is piping hot, it is fine to use straight from the freezer.<\/p>\n\n\n\n
How to cook and freeze brown rice<\/h3>\n\n\n\n
1 cup uncooked brown rice = 4 cups cooked rice<\/strong><\/p>\n\n\n\n Serves 4. Hands-on cooking time 20 minutes. Total cooking time 30-40 minutes.<\/p>\n\n\n\n You can now buy the equipment I use in this recipe through\u00a0my shop<\/strong><\/a>. I\u2019ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I receive a small affiliate fee from Amazon if you buy via my link. The products don\u2019t cost you any more. These small fees help me keep creating all the free content I share.<\/p>\n\n\n\n To make this recipe you’ll need:<\/p>\n\n\n\n To make an Italian version of easy pilaf<\/strong><\/p>\n\n\n\n Follow the method above but switch the chicken to good quality herby sausage, cut into 1 inch chunks. Add a chopped bulb of fennel along with the onion. Use a teaspoon each of fennel seeds and dried oregano in place of the cinnamon and cardamom. Switch the parsley or watercress to basil. Serve with grated Parmesan. Add chopped fresh tomatoes at the end, when they are in season.<\/p>\n\n\n\n To make an Indian version of easy pilaf<\/strong><\/p>\n\n\n\n Follow the method above but add a tablespoon of garam masala as well as the cinnamon and cardamom. Switch the parsley or watercress to coriander and the lemon to lime. Serve with poppadoms, plain yoghurt and mango chutney.<\/p>\n\n\n\n To make a paella-style Spanish version of easy pilaf<\/strong><\/p>\n\n\n\n Follow the method above but switch the pancetta for cubed cooking chorizo. Use a tablespoon of smoked paprika in place of the cinnamon and cardamom. Add raw prawns and a couple of handfuls of frozen peas along with the green beans for the last 10 minutes of cooking.<\/p>\n\n\n\n To make a grain-free version of easy pilaf<\/strong><\/p>\n\n\n\n Follow the method above but replace the rice with cauliflower rice (cauliflower that has been thinly sliced and then broken into rice-sized pieces in a food processor). Watch how here<\/a>.<\/p>\n\n\n\n To make a salmon version of easy pilaf<\/strong><\/p>\n\n\n\n Instead of adding the chicken at stage 6, carry on with the recipe and add the salmon on top of the rice for the last 8-10 minutes of cooking. Keep the lid on. If you prefer crispy salmon, pan fry the salmon separately and flake it into the finished dish.<\/p>\n\n\n\n Find more recipes for rice<\/a>, chicken thighs<\/a> and dishes with multiple variations<\/a> here.<\/p>\n","protected":false},"excerpt":{"rendered":" I know how excited everyone gets about a good one-pan dish. This family-friendly, easy pilaf has minimal hands-on time and dish washing but maximum flavour. Purists will note that this isn’t an authentic recipe, but the results are delicious so that’s good enough for me. This is a great lesson in balancing flavour, texture and…<\/p>\n","protected":false},"featured_media":4424,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[2589,2587,2584,2583,2582,2581,2580,2579],"recipe-tag":[2834,2850,2835,2851,2836,2852,2837,2853,2838,2854,2823,2839,2855,2824,2840,2856,2825,2841,2857,2826,2842,2858,2827,2843,2859,2828,2844,2860,2829,2845,2861,2830,2846,2862,2831,2847,2863,2832,2848,2833,2849,2811,2812,2803,2804,2820,2806,2765,2736,2753,2742,2743,2746,2686,2681,2644,2645,2643,2628,2615,2551,2542,2544],"acf":[],"yoast_head":"\nEasy pilaf ingredients<\/h3>\n\n\n\n
Equipment<\/h2>\n\n\n\n
To make easy pilaf<\/h3>\n\n\n\n
Now you know the method, switch up the ingredients for dinner another night\u2026<\/h3>\n\n\n\n
Get more recipes like this<\/h3>\n\n\n\n