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Riz Pilaf à la Provençale

Serves 4 to 6 Entree rice, Pasta & Rice

Riz Pilaf à la Provençale

Riz Pilaf à la Provençale is rooted in the daily life of Provence, where its inviting aroma signals that dinner is ready. This dish is a staple in homes across the region, embodying the simplicity and warmth of Provençal cooking. It's a dish that's as familiar as the laughter that fills the room when family and friends gather around the table.

The pilaf offers a delicate balance of texture and flavor, with each grain of rice absorbing the richness of the broth, complemented by the fragrant herbes de Provence. The subtle sweetness of shallots melds with a hint of olive oil, creating a comforting yet elegant dish that speaks to the essence of southern French cuisine.

Ingredients

  • 300 glong-grain rice
  • 2 cupsvegetable or chicken stock
  • 2 tbspolive oil
  • 1shallot — minced
  • 1 tbspherbes de Provence
  • to tastefine salt

Method

  1. Begin by rinsing 300 g of long-grain rice under cold running water in a fine-mesh sieve. This step removes excess starch, ensuring the grains remain separate after cooking. Shake off any excess water.
  2. In a medium-sized heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the rinsed rice to the pan, stirring constantly with a wooden spoon. Toast the rice until the edges appear translucent, about 3 to 4 minutes. This toasting enhances the nutty flavor of the rice.
  3. Finely chop 1 shallot and add it to the pan with the rice. Stir for another minute until the shallot becomes fragrant and slightly softened, but not browned.
  4. Pour in 2 cups of vegetable or chicken stock, ensuring the rice is fully submerged. Add 1 tablespoon of herbes de Provence and a pinch of fine salt to taste. Stir gently to combine, then increase the heat to bring the mixture to a gentle simmer.
  5. Once simmering, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to cook undisturbed until the liquid is fully absorbed and the rice is tender, about 15 to 18 minutes. The rice should have a tender bite and the stock should no longer be visible at the surface.
  6. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to steam and finish cooking, ensuring a fluffy texture.
  7. After steaming, uncover the pan and use a fork to gently fluff the rice, separating the grains. This step releases the aromatic steam and keeps the rice light and airy.
  8. Taste the rice and adjust the seasoning with more salt if necessary. Serve the Riz Pilaf à la Provençale hot, as a satisfying main dish or a delightful accompaniment to roasted meats or vegetables.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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