from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A steamed rice dish often with meat, shellfish, or vegetables in a seasoned broth.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dish made by browning grain in oil and then cooking it with a seasoned broth. It may also contain meat and/or vegetables.
from The Century Dictionary and Cyclopedia
- n. Same as pilau.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
This pilaf is a meal in itself ... and here's to getting our 5 veggies a day!
Andaliman, I agree, any kind of pilaf is good, as is just about anything you make with leeks.
Can you imagine that shrimp and curry pilaf is a traditional dish of Ithaca?
The beauty of egg pilaf is that all the ingredients are pantry staples, so it can be put together even at times when grocery shopping is way overdue.
A blend of lightly spiced basmati rice and chunks of hard-boiled eggs, egg pilaf is a nutritious one-dish meal.
Leek pilaf is good on its own, or as a tasty accompaniment to any kind of fish, seafood, or poultry.
The pilaf is a good accompaniment to any chicken or lamb dish.
Your leek pilaf is almost the same with mine, except for the mint.
The savory pilaf is prepared using rice with meat, or fish, and vegetables and spices; the sweet version often contains dried apricots and raisins (which are also used on occasions to flavor meat recipes).
You need: can of italian oil packed tuna olive oil sherry vinegar juice of a lime cilantro parsley leftover or freshly cooked rice (leftover saffron rice or pilaf is all to the good, plain is fine too) finely chopped fresh sweet and or mildly hot peppers of assorted colors, as available chopped scallions and/or red onions smoked spanish paprika cherry tomatoes, halved salt pepper hardboiled eggs oil cure olives
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