Lenten Pilaf

The first time I made pilaf this way, I forgot the pot in the oven and pulled out a lump almost stuck to the bottom. My little one laughed, but still ate the leftover broth – so I stubbornly tried until it came out the way he likes: soft and with plenty of liquid, so he can scoop it with a spoon, not a fork. In the meantime, I kept adjusting, sometimes adding more water, sometimes less, and checking the clock ten times. It's not a big philosophy, but it has its reasons, because if you just eyeball it and don't pay attention to it, the rice will surely get upset.

Quick Info

In short: it takes about 10 minutes to prepare, the rest (about 40 minutes) is done by the oven. The quantities below comfortably serve 4 people. It's not complicated, and it works even when you don't feel like standing by the pot, as it doesn't require constant stirring.

Ingredients

300 g rice (I use round grain, like the one for stuffed cabbage, it turns out more moist)
2 medium onions (or one large, but enough to give flavor)
2 tablespoons oil (to prevent sticking and add a bit of fat)
1 tablespoon Delikat or another vegetable base (it can also be plain salt and pepper, but here I try to keep the taste of childhood)
1.5-2 liters of water (if you want moist pilaf, add more; if you want it to hold together, less)
Each ingredient has its role: the rice is the star, the onion adds sweetness and a bit of 'body' to the sauce, the oil helps with that velvety texture, and the spices, even from a packet, do wonders for pilaf – but don't overdo it, or it will turn out salty and sinful.

Preparation Method

1. First, I choose and wash the rice well. I never skip this, otherwise, it comes out cloudy and sticky, not nice. I rinse it with cold water until it’s no longer white.
2. In a pot (I use an enamel or ceramic one, so it doesn’t stick), I pour in the two tablespoons of oil and spread the washed rice a bit on the bottom. There’s no need to sauté anything, just make sure everything is well coated.
3. I chop the onion finely. I don’t even bother to make it perfectly even, just small pieces so it cooks well.
4. I put the chopped onion over the rice, mixing them in the pot. I don’t rush too much, it will homogenize there.
5. Now I add about 1.5 liters of cold water, enough to cover everything well and a bit more. I don’t put it all at once if I’m not sure; I can add more later if it seems too thick.
6. I sprinkle Delikat or whatever you use for flavor, but don’t add salt until you see how salty the vegetable base is. I mixed it, tasted the liquid – if it’s bland, add more. If it’s too salty, add even more water.
7. I put the pot in the oven at medium heat, without a lid. I stir after 20 minutes, so the onion doesn’t stay on top. In the end, after about 40 minutes, I check: if it’s how I want it, it’s done. If you want it more moist, take it out earlier. If you want it drier, leave it longer.
8. When it’s done, I mix it gently again, let it sit for about 5 minutes to settle, then everyone eats as much as they can.

Why I make this recipe often

There’s hardly a simpler and cheaper meal, especially when fasting or when you don’t feel like cooking sophisticated things. It works anytime: at a simple meal, alongside a roast, or as a quick lunch for the child. It’s rice, filling, and you can plan your time until it’s ready, without being glued to the stove. Plus, it’s the kind of food that can be adapted on the fly, doesn’t require exotic ingredients, and anyway, my child likes it, which is all that matters at the end of the day.

Tips, variations, and serving ideas

Useful tips

If you skip washing the rice, it will turn out sticky, not moist. I’ve experienced this a few times when I was in a hurry, and it didn’t come out right at all.
Don’t put too much Delikat at once, as it tastes artificial and makes you drink all the water in the house after the meal. It’s better to add it at the end if you feel the need.
Use a pot that’s large enough, as if the rice puffs up and spills over, you’ll have to clean the oven afterwards.
If you want a more aromatic pilaf, you can throw in a bay leaf or a sprig of thyme in the water.

Ingredient substitutions

Instead of Delikat, you can use just salt and pepper, or any other spice combination you have on hand (sometimes I also add sweet paprika).
The oil can be replaced with butter if you’re not fasting, and then it turns out a whole different dish, richer in flavor.
The onion can be red if you want a slightly different taste, or you can add a bit of garlic at the end.
For a gluten-free version, make sure the vegetable base has no suspicious additives. If you want it as natural as possible, don’t add anything and compensate with finely chopped vegetables (carrot, celery, parsley).
If you want it to be greener, add dill or parsley at the end.

Recipe variations

You can add chopped vegetables (peppers, grated carrot, a bit of celery) to the pilaf, especially if you want to make it a main dish, not just a side.
Some people also add a bit of tomato paste for color – I’m not crazy about it, but it works.
If someone wants protein, they can add peas or cooked chickpeas towards the end.

Serving ideas

It goes with anything: alongside schnitzel, meatballs, baked fish, grilled vegetables. If you want it as a complete meal, serve it with a cabbage salad or pickles.
For kids, it can also be served simply, with a few drops of lemon juice (if they tolerate the sour taste).
At a fasting meal, I serve it alongside roasted peppers or mashed beans to make it hearty.

Frequently asked questions

1. What type of rice is best for moist pilaf?
I use round grain, the one for stuffed cabbage, because it’s more starchy and binds well. If you take long grain rice, it won’t be as creamy, but it works if you don’t have anything else.
2. Can I add vegetables to the pilaf?
Yes, anything you like – carrot, pepper, peas, mushrooms. Add them raw at the beginning, so they have time to cook.
3. How do I prevent the rice from sticking to the bottom?
Watch the water level, don’t let it drop too much, and don’t turn the oven heat too high. Stir at least once during cooking, especially if you’re using a thin pot.
4. If I have too much liquid left, what do I do?
Leave it in the oven without a lid for another 5-10 minutes to reduce. Or, if you’ve added too much water, you can drain a bit at the end, but usually, it absorbs if you let it sit for a bit before serving.
5. Can it be made on the stove, not in the oven?
Yes, but you need to stir it more often to prevent sticking. In the oven, it’s safer if you don’t want to keep an eye on it.

Nutritional values (approximate)

With 300 g of rice here (raw), the portion comes to about 220-250 kcal, if we account for the onion and oil, and if you divide it by 4. It’s mainly carbohydrates, about 45 g per serving, with about 4-5 g of protein and very little fat (if you don’t overdo the oil). It has no sugars or cholesterol, it’s very light, ideal for fasting or if you want something more dietetic – the only problem is the salt if you use too much Delikat. It also has some fiber from the onion, but not much. It doesn’t fill you up like a meat meal, but it’s light and doesn’t cause bloating like other heavy foods.

How to store and reheat

If there’s leftover pilaf, I let it cool completely and put it in a container in the fridge. It lasts 2-3 days without issues. When reheating, I add a tablespoon or two of water on top and microwave it or heat it on low, so it doesn’t dry out and burn on the bottom. If it’s become too dry, you can add water or a splash of oil, and it will quickly come back to life. If there’s too much left and you’re tired of it, you can easily transform it into a kind of rice pudding with a bit of sugar and cinnamon – I don’t know if it’s exactly orthodox, but it worked for me a few times when no one wanted it reheated.

We choose the rice, wash it, then put it in an oiled pot. We peel the onion, wash it, and chop it finely. Then we add the chopped onion to the pot, add water, about 1.5-2 liters, and some seasoning. We place the pot in the oven at medium heat for 30-40 minutes. It can be served as a side dish. If you want the pilaf to be less moist, use less water and leave the pot in the oven for a little longer after the rice has puffed up.

 Ingredients: 300 g rice 1 tablespoon of vegetable seasoning 2 onions 2 tablespoons of oil

 Tags:  vegan pilaf