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Seafood Stock Rice Pilaf: A Unique Twist on Rice

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. However, if you prefer white jasmine rice, that will work as well. Just note the change to stock ratios.
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Brown Jasmine Rice. If using white rice see note below.
  • 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

Equipment

  • Pan with Lid or Rice Cooker

Method
 

  1. 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.
  2. 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 35-45 minutes. Stirring occasionally.
  3. 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 choose to use white rice, reduce your stock to 1 cup and your cooking time to 20-25 minutes.
    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.

      Notes

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