This is an interesting pilaf recipe because it uses Thai brown jasmine rice rather than normal white long grain rice. Also, I’ve omitted the traditional orzo, as I just don’t feel it adds anything to the recipe.
I find the resulting pilaf has more flavor and when prepared with the seafood stock it’s the perfect side for any sort of fish or seafood. Or, any grilled or roasted dish for that matter.
With the seafood stock and the addition of the Thai fish sauce, I don’t find that additional salt is needed.
1 cup Brown Jasmine Rice
2 cups Seafood Stock. I think Imagine stock is very good.
1 tsp Thai Fish Sauce
3 Tbsp Butter
1/2 Onion, chopped
1/2 Red Bell Pepper, chopped
2 cloves Garlic, chopped
1 tsp ground Turmeric
2 Bay Leaves
Freshly ground Black Pepper
1/8 tsp Smoked Paprika
In a saucepan, add the butter and sauté the onions, red pepper and garlic. After these are translucent, add the rice and brown it until it starts to smell toasty.
Add your seafood stock, fish sauce, bay leaves, black pepper and smoked paprika and bring it up to a lively simmer. Cover and lower heat and cook for 20 minutes. Stirring occasionally.
Once it’s done remove from the heat and allow it to rest covered for at least 5 minutes. Serve with fish or seafood.
Note: If you can’t locate a good quality seafood stock, you can substitute low sodium vegetable stock, and increase the fish sauce to 2 tsp.